• 2 tbsp freshly squeezed tangerine juice
• 1 ½ cups fresh tangerine segments, diced
• 2/3 cup whole corn kernels, canned, drained
• 2/3 cup black beans, canned, rinsed and drained
• ½ cup red bell pepper, diced
• ¼ cup green bell pepper, diced
• 2 green onions, finely chopped
• sea salt and freshly ground black pepper to taste
• 2 to 3 tbsp extra virgin olive oil

Combine the freshly squeezed tangerine juice, freshly diced tangerine segments, corn, black beans, red and green bell peppers, green onions, olive oil, salt and pepper. Toss gently to blend thoroughly. Cover and refrigerate until ready to serve. Makes about 2 cups salsa. This salsa can be served with chicken, turkey or pork. For a vegetarian version, spoon the salsa on a soft whole grain tortilla with some creamy goat cheese or feta cheese. Roll the tortilla up and enjoy with a salad.