Serves 4-6

Ingredients:

2 large mangos peeled, then cut into 1/8 inch cubes
1 pineapple, skinned and cut into 1/8 inch small cubes
2 medium sized jicamas peeled, then chopped into 1/8 inch cubes
1 large sweet onion, chopped
1 jalapeno, chopped
2 roma tomatoes chopped into small dice
1 large bunch cilantro
3 tablespoons flat-leaf Italian parsley
1 tablespoon organic honey
Juice of 1 lemon
Juice of 1 lime
Salt and pepper to taste

Directions:

Mix all of the above ingredients together, season and let sit for 1 hour. Serve chilled or cold.

Sweet Corn Salsa with Black Beans and Vine-Ripe Tomatoes

Serves 4-6

Ingredients:

6 ears of fresh sweet corn
4 large vine-ripe tomatoes
1 jalapeno, chopped
1 large sweet onion
1 bunch fresh cilantro
1 can of organic black beans, drained and washed
1 tablespoon cumin
½ teaspoon cayenne pepper
Juice of 1 lime
Juice of 1 lemon
Salt and pepper to taste

Directions:

Peel the corn, season with olive oil, salt and pepper. Grill until golden brown. Let cool. Cut the kernels of corn off each ear, the combine with the other ingredients. Let stand for at least an hour and serve.

Sweet Pepper and Tomato Salsa with Toasted Pine Nuts

Serves 4-6

Ingredients:

1 large each yellow, red, orange and green peppers, de-seeded and chopped
1 jalapeno pepper, chopped
1 cup of toasted pine nuts
6 large vine-ripe tomatoes, chopped
1 large sweet onion, chopped
½ bunch chopped cilantro
½ cup chopped flat-leaf Italian parsley
Juice of 1 lemon
Juice of 1 lime
Salt and pepper to taste

Directions:

Toast the pine nuts in a pan until they turn brown- be careful not to burn! Let cool. Combine the remaining ingredients, then let stand for at least one hour. Serve and enjoy!