Mango Salsa

This recipe is from Denise. Here's what she had to say...

We were supposed to have a belated Cinco De Mayo party in the office here and I got the dates confused and made my salsa a week too early! So now people will get seconds. Everyone liked it, so I thought I would pass it along. (It makes a pretty large bowl)
This was actually based in part on a Paula Dean recipe, but she also had pineapple and green peppers in it, and no jalapeños or chili power to add zip - I altered it a bit)

Veggies & Stuff:
3 large tomatoes - peeled, seeded & diced (or 1 large can of diced tomatoes drained & diced smaller)
1 bulb of garlic - diced (approx 2 tablespoons of diced from a jar)
1 medium onion - diced
4 jalapeños - seeded & diced
2 large mangos - peeled & diced
1 can of corn - drained
1 can black beans - drained & rinsed
1 small can of chili pepper in lime juice (regular can of chilies is fine if you can't find the lime juice ones)
½ bunch of cilantro - finely chop top leafy portion - discard stems

"Sauce"
1/4 cup of olive oil
1/4 cup red wine vinegar
½ teaspoon salt
1 teaspoon chili powder
1½ limes - squeeze juice from & include any pulp that falls out while juicing

Cut all veggies & mix in large bowl
Wisk together all ingredients for "sauce"
Pour ½ over salsa & mix. Pour remaining sauce over salsa & blend in.

Chill & serve.