Jicama-black Bean Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Southwester | 4 | Servings | |
INGREDIENTS
| 1 | c | Black beans, cooked |
| 1/2 | c | Jicama, peeled cut in |
| 1/4" dice | ||
| 4 | T | Mango, diced |
| 2 | Tomatillos, husked rinsed | |
| and diced | ||
| 1 | Small clove garlic, minced | |
| 1 | Red bell pepper, seed & | |
| finely dice | ||
| 1 | Yellow bell pepper, seed & | |
| finely dice | ||
| 2 | Scallions, white part | |
| only thinly sliced | ||
| 2 | Serrano chilies, seeded and | |
| minced | ||
| 2 | t | Fresh cilantro, chopped |
| 1/4 | c | Fresh corn kernels, roasted |
| 2 | t | Fresh lime juice |
| 2 | T | Vinaigrette dressig |
| Salt, to taste |
INSTRUCTIONS
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__. Posted to MC-Recipe Digest V1 #214 Date: 23 Aug 96 17:17:10 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 14.7mg
Sodium: 692.2mg
Potassium: 250.6mg
Carbohydrates: 15.4g
Fiber: 6g
Sugar: <1g
Protein: 7.4g