Black Bean-And-Mango Salsa

• 1 (15-ounce) can black beans, rinsed and drained
• 1 mango, peeled and chopped
• 1 small green bell pepper, chopped
• 2 plum tomatoes, seeded and chopped
• 4 green onions, chopped
• 1/4 cup Italian vinaigrette dressing
• 1 tablespoon fresh lime juice
• 2 teaspoons chopped fresh cilantro
• 1/2 teaspoon garlic salt
• 1/2 teaspoon seasoned pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon hot sauce
• Assorted tortilla chips

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

black beans, mango, green bell pepper, tomatoes, green onions, italian vinaigrette dressing, lime juice, fresh cilantro, garlic salt, pepper, chili powder, hot sauce, tortilla chips

Taken from www.myrecipes.com/recipe/black-bean-and-mango-salsa (may not work)