Black Bean, Avocado, Cucumber, and Tomato Salsa

• 1 cucumber, peeled and diced
• 2 medium tomatoes, diced
• 2 avocados, diced
• 1 15-oz can black beans, rinsed and drained
• 2 T red onion, minced
• 1 handful cilantro, minced
• 2 limes, juice of
• Lots of cayenne

Chop everything and refrigerate until ready to serve.

*Recipe adapted, courtesy of Gina

Peach Salsa

• Picante sauce (whichever spice level is preferred - we used medium)
• Chopped red onion
• Chopped fresh peach

Combine all ingredients and serve with tortilla chips.

*Recipe courtesy of Jeanie Bormes

Coconut-Crusted Fish with Mango Salsa

• White fish (snapper, mahi, tilapia, cod)
• Pinch of salt and pepper
• Eggs
• Panko
• Shredded coconut
• Oil

Dry off fish and season with salt and pepper.

Dip fish in egg wash and dredge in mixture of panko and shredded coconut; refrigerate to dry out breading.

Heat oil and fry fish on both sides. (Thin fish like tilapia will cook through, but thicker filets should be finished in the oven so that the outside does not burn before the inside cooks through.)

Mango Salsa

• Diced mango
• Chopped red onion
• Diced red bell pepper
• Diced jalapeno
• Chopped cilantro or mint
• Lime juice
• Diced pineapple (optional)

Combine all ingredients and serve over fish.

Also pictured: Caribbean black beans and rice.