Spicy Salsa With Sultanas  | 
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                                            Prep Time: 30 Minutes Cook Time: 0 Minutes  | 
                                            Ready In: 30 Minutes Servings: 8  | 
                                         
                                        
                                     
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                    An unusually delightful blending of several fruits & vegetables, this salsa goes well with any number of meats & fish.  It's a great dip to use with crackers, tortilla chips & corn scoops, not to mention that it is wonderful as a right-from-the-bowl snack.  You can also wrap it in a tortilla for a nice lunch.  Preparation time does not include time needed for the salsa to chill, & as with most salsas, age works wonders.  In the creation of this salsa, each team member had the opportunity to choose an ingredient that best suited them, & their Zaar name appear after the chosen item.  Ingredients: 
                    
                        
                                                1 (15 ounce) can black beans, drained, rinsed (lazy gourmet)  |  
                                                1 cup fresh mango, chopped small (sage)  |  
                                                1/2 cup fresh pineapple, chopped small (crafty lady 13)  |  
                                                1/2 cup sultana (sydney mike)  |  
                                                1/2 cup dried cranberries (momluvs6)  |  
                                                1/2 cup corn kernel  |  
                                                1/4 cup jicama, diced  |  
                                                1/4 cup red bell pepper, chopped small  |  
                                                1/4 cup orange bell pepper, chopped small  |  
                                                1/4 cup spring onion, chopped small  |  
                                                1/4 cup fresh cilantro, chopped (folkdiva)  |  
                                                3 tablespoons green chilies, minced (deantini)  |  
                                                2 limes, juice of, zest of, minced (tarteausucre)  |  
                                                1/4 teaspoon ground cumin, to taste  |  
                                                3/4 teaspoon crushed red pepper flakes, to taste (dr. jenny)  |  
                                                3/4 teaspoon ground cinnamon, to taste  |  
                                                1/4 teaspoon salt, to taste  |  
                                                1/8 teaspoon pepper, to taste  |  
                                                
                     
                    Directions: 
                    
                        
                            
                                1. Put first 13 ingredients into a large, covered bowl & toss to combine well. 2. Season with cumin, red pepper, cinnamon, salt & pepper & toss again to combine well. 3. Cover & refrigerate at least 1 hour before serving. Serve cold or at room temperature.                              | 
                         
                         
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