Blueberry Salsa

Ingredients:
2 med tomatoes
1 cup fresh blueberries
3/4 cup chopped sweet onion
2 cloves garlic, minced
2 Tbsp rice vinegar
2 Tbsp olive oil
1 jalapeno pepper, finely chopped
1 red pepper, finely chopped
2 Tbsp chopped fresh cilantro
2 Tbsp chopped Italian flat leaf parsley
salt and pepper to taste

Directions:
In medium bowl combine all ingredients. Season with salt and pepper. Cover and store overnight for flavors to blend. If salsa is very juicy you may need to drain before serving.

Avocado Salsa

I found this recipe from Favorite Family Recipes It made the perfect topping for the bean quesadillas. It's really so delicious.

Ingredients:
1 6 oz can sliced black olives, drained
3 firm ripe avocado, halved, pitted, peeled and diced
1/2 red bell pepper, finely chopped
1 jalapeno, finely chopped
1/3 cup fresh chopped cilantro
2 Tbsp red onion, finely chopped
juice of 1 lime
salt to taste
black pepper

Directions:
Chop all the vegetables, stir together and season with salt and pepper to taste.

Creamy Avocado Salsa

Ingredients:
4-5 tomatillos
2 jalapenos, seeded for a milder taste
1 large or 2 small avocados
Cilantro leaves separated from sprigs (I used probably 1 cup of loosely packed leaves)
1/2 c milk
salt to taste (I also added a couple dashes of garlic salt and onion salt)

Directions:
Cook tomatillos and jalapenos by boiling until soft.
Add avocado, cilantro, and milk.
Salt to desired taste.
Blend until smooth, adding more milk if you want to thin out consistency.

Speedy Salsa

Ingredients:

1 (14.5 ounce) can whole peeled tomatoes, drained
1/4 cup chopped red onion
1/4 cup chopped onion
1 jalapeno pepper, seeded
1 tablespoon cider vinegar
1 tablespoon minced fresh cilantro
1 clove garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon salt

Directions:
In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl

Mango Salsa

I LOVE this salsa. I can't get enough of it.

Ingredients:
1 red onion finely chopped
2 large ripe mangos peeled and chopped
1/4 cup chopped cilantro leaves
2 Tbsp lime juice
salt and pepper to taste

Directions:
Mix all ingredients together and enjoy!

Black Bean Hummus

I am currently addicted to hummus. It is so good. I love dipping pita bread in it, but fresh veggies are good too. I think I like this made with the black beans even more than the original hummus. They are both delish!

Ingredients:
2 cans (15oz) black beans
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup tahini
2 tsp cumin
1 tsp salt
1/2 tsp cayenne pepper
12 Kalamata olives, thinly sliced
paprika to sprinkle on top

Directions:
Combine beans, olive oil, lemon juice, tahini, garlic, cumin, salt, and cayenne pepper in a food processor or blender. Process until mixed or it reaches the desired consistency, scraping the side of the bowl as needed. Spoon the hummus into a bowl and sprinkle with the olives and paprika. Serve with pita chips, bagel chips, fresh cut carrots. Refrigerate leftover.

Hummus

Kayli and her vegetarian ways have introduced us to hummus. It is actually really good. My niece, Lia, just posted this recipe onto her blog. I'm thinking I may do a blog to recipe book with this blog so I want the recipe for hummus included. Plus I've added another ingredient (cumin) to her recipe that I think just makes the hummus perfect.

Ingredients:
2 cups canned garbanzo beans, drained
1/3 cup tahini (sesame seed paste)
1/4 cup lemon juice
1 tsp salt
2 cloves garlic, halved
1 Tbsp olive oil
1 tsp paprika
1/2-1 tsp ground cumin

Directions:
Place all ingredients in a blender and blend until smooth. Transfer to a serving bowl and sprinkle with paprika.

**An option to give the hummus some kick--add 1/2 cup cilantro and a jalapeno or two--so good.