Latin Salsa and Endive

Latin Salsa and Endive Appetizer


1 red sweet onion

1 white sweet onion

1 jalapeno pepper

1 firm avocado

1 ripe mango

1 can black beans

1 can sweet corn

6 T chopped cilantro

4 T canola oil

2 T red wine vinegar

juice of 1 lime

salt & pepper


Finely dice both onions, the jalapeno, avocado and mango and place all in a mixing bowl. Add chopped cilantro. Rinse and drain both corn and beans and add to mixture in bowl. In smaller separate bowl mic oil, vinegar and lime juice. Pour over vegetable mixture in bowl and thoroughly mix. Season to taste with salt and pepper. Spoon mixture onto individual endive leaves and serve.