Jicama-black bean salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black beans -- cooked |
| ½ | cup | Jicama (peeled) -- cut in |
| ¼ | \" dice | |
| 4 | tablespoons | Mango -- diced |
| 2 | Tomatillos (husked) -- | |
| Rinsed and diced | ||
| 1 | small | Clove garlic -- minced |
| 1 | medium | Red bell pepper -- seed & |
| Finely dice | ||
| 1 | medium | Yellow bell pepper -- seed & |
| Finely dice | ||
| 2 | Scallions (white part only) | |
| Thinly sliced | ||
| 2 | Serrano chilies -- seeded | |
| And minced | ||
| 2 | teaspoons | Fresh cilantro -- chopped |
| ¼ | cup | Fresh corn kernels -- |
| Roasted | ||
| 2 | teaspoons | Fresh lime juice |
| 2 | tablespoons | Vinaigrette dressig |
| Salt -- to taste | ||
Directions
Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour. Makes 4 servings.
Chef's Notes: This recipe appeared in a recent Dallas Morning News column in the Food Section. Chef Stephan Pyles is the chef/proprietor of Star Canyon restaurant in Dallas and the author of the cookbook __The New Texas Cuisine__.
Recipe By : Stephan Pyles via The Dallas Morning News
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