Black Bean-and-Mango Salsa

Ingredients

• 15 ounce black beans rinsed drained canned
• 0.5 teaspoon chili powder 
• 2 teaspoons cilantro leaves fresh chopped
• 0.5 teaspoon garlic salt 
• 1 small bell pepper green chopped
• 4  green onions chopped
• 0.5 teaspoon hot sauce 
• 1 tablespoon juice of lime fresh
• 1  mangos peeled chopped
• 0.5 teaspoon seasoned pepper 
• 2  plum tomatoes seeded chopped
• 15 servings tortilla chips assorted
• 0.3 cup vinaigrette dressing italian

Equipment

• bowl

Directions

1. Stir together first 12 ingredients in a medium bowl; cover and chill 1 hour or up to 24 hours.
2. Serve with tortilla chips.
3. Black Bean-and-Corn Salsa: Substitute 1 (11-ounce) can shoepeg corn, drained, for mango. Proceed as directed.