Pineapple Salsa, Black Bean & Mango Salsa, and Cobb Salad

To continue with the Mexican fiesta theme of the Giraffe Birthday Bash, we served 3 different salsas:  Pineapple Salsa, Black Bean and Mango Salsa, and Tomato and Cilantro Salsa.  The Tomato and Cilantro Salsa was your "typical" tomato salsa.  However the other two were new flavor combinations.  Since there were many little ones at the party, I kept the salsas mild and put the hot sauce on the side. 

Pineapple Salsa

1 large pineapple, skinned, cored, and cut into 1/2"-inch cubes

1 red bell pepper, chopped

1 small red onion, finely diced

1/2 cup loosely-packed, finely chopped cilantro

2 small limes, juiced

Kosher salt

Combine all the ingredients in a medium bowl, cover and refrigerate until serving.

Black Bean and Mango Salsa

1 envelope Italian dressing mix

1 (16 ounce) can black beans, drained, rinsed

1 (15 ounce) can corn, drained

1 cup chopped ripe mango

1 red pepper, chopped

1/3 cup chopped red onion

1/3 cup chopped cilantro

1 large lime, juiced

Combine all the ingredients in a medium bowl, cover and refrigerate until serving.

Cobb Salad

Serves 15

4 bunches romaine lettuce, chopped

1 pint cherry tomatoes, halved

6 hard boiled eggs, peeled and chopped

2 cups shredded Cheddar cheese

12 ounces deli sliced ham, cut into strips

1 (6 ounce) can whole olives, halved

3 different salad dressings on the side

Place lettuce on a large platter.  Place toppings over lettuce in rows covering the entire platter.  Serve with dressing.