| 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 |
tb |
Mango; diced |
| 2 |
|
Tomatillos (husked); rinsed and diced |
| 1 |
|
Small clove garlic; minced |
| 1 |
md |
Red bell pepper; seed & finely dice |
| 1 |
md |
Yellow bell pepper; seed & finely dice |
| 2 |
|
Scallions (white part only); thinly sliced |
| 2 |
|
Serrano chilies; seeded and minced |
| 2 |
ts |
Fresh cilantro; chopped |
| 1/4 |
c |
Fresh corn kernels; roasted |
| 2 |
ts |
Fresh lime juice |
| 2 |
tb |
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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