| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Salsas, Posted |
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 |
ts |
Cayenne pepper |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
1. Blanch corn in boling water for one minute; drain and cool. In bowl, mix
corn, jicama, tomatoes, black beans, onions, scallions and cilantro.
2. Mix oil, vinegar, lemon juice, jalapeno, cayenne, salt and pepper.
3. 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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