Caribbean Mango Salsa

SERVINGS: 12

4 small tomatoes
1 mango, peeled
1 cucumber
1 red onion
1 red bell pepper
1 yellow or orange bell pepper
1 15.5-oz. canned black beans

11/2 cups corn kernels (fresh or frozen)
2 limes
1 cup fresh cilantro
olive oil, to taste
salt and pepper, to taste
1 bag baked corn tortilla chips or whole wheat wraps

STUDENTS: Before cooking, wash hands, fruits, vegetables and cilantro.

TEACHER: Cut tomatoes, mango, cucumber, onion and peppers into strips that are easier for small hands to handle and cut.

STUDENTS: Using plastic knives and paper plates, cut vegetable and mango strips into small dice. Then place the pieces into a medium bowl.

TEACHER: Open the can of beans, and remove the lid completely. Pour beans in strainer and rinse under running water. Add corn and beans to the bowl contents.

TEACHER: Cut limes in half.

STUDENTS: Squeeze lime juice over contents of bowl.

STUDENTS: Remove cilantro leaves from stem, and sprinkle over mixture.

TEACHER: Allow children to help dress salsa with oil, salt and pepper–a little at a time. Serve with a moderate portion of chips (for a healthier option, serve baked chips) or whole wheat wraps.