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Jicama Black Bean Salsa
Ingredients
- 1 c. Black beans, cooked
- 1/2 c. Jicama (peeled), cut in 1/4" dice
- 4 Tbsp. Mango, diced
- 2 x Tomatillos (husked), rinsed and diced
- 1 sm clove garlic, chopped
- 1 med Red bell pepper, seed & finely dice
- 1 med Yellow bell pepper, seed & finely dice
- 2 x Scallions (white part only), thinly sliced
- 2 x Serrano chilies, seeded and chopped
- 2 tsp Fresh cilantro, minced
- 1/4 c. Fresh corn kernels, roasted
- 2 tsp Fresh lime juice
- 2 Tbsp. 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: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__.
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