Corn And Jicama Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Posted, Salsas | 12 | Servings |
INGREDIENTS
| 3 | c | Fresh corn kernels |
| 1 1/2 | c | Jicama, diced |
| 3 | Whole ripe tomatoes, seeded | |
| and diced | ||
| 1 1/2 | c | Black beans, cooked |
| 1 | c | Red onion, diced |
| 3 | Whole scallions, chopped | |
| 2 | oz | Fresh cilantro, chope |
| 1 | c | Corn oil |
| 1/2 | c | White vinegar |
| 1/2 | c | Fresh lemon juice, 2 lemons |
| 3 | Whole jalapeno chile pepper | |
| minced | ||
| 1/4 | t | Cayenne pepper |
| Salt and pepper, to taste |
INSTRUCTIONS
Blanch corn in boling water for one minute; drain and cool. In bowl, mix corn, jicama, tomatoes, black beans, onions, scallions and cilantro. Mix oil, vinegar, lemon juice, jalapeno, cayenne, salt and pepper. Add dressing to vegetable-bean mixture; mix well. Chill. Note: This recipe only called for one jalapeno pepper. I changed it to three and it's still mild. NOTES : Master Cook format by: The Recipe Club <recipes@erols.com> Recipe by: The Free Lance Star - Fredericksburg, Va. Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 161
Total Fat: 18.2g
Cholesterol: 7.2mg
Sodium: 429.2mg
Potassium: 327.4mg
Carbohydrates: 19.1g
Fiber: 4.2g
Sugar: 2.8g
Protein: 4.9g