Jicama-Black Bean Salsa Recipe - Cooking Index
Jicama-Black Bean Salsa Recipe - Cooking Index
| 1 cup | Black beans - cooked | |
| 1/2 cup | Jicama - (peeled), cut in 1/4" dice | |
| 4 tablespoons | Mango - diced | |
| 2 | Tomatillos - (husked), rinsed and diced | |
| 1 x | Garlic - minced | |
| 1 x | Red bell pepper - seeded, small dice (medium) | |
| 1 x | Yellow bell pepper - seeded, small dice (medium) | |
| 2 | Scallions - (white part only), thinly sliced | |
| 2 | Serrano chilies - seeded and minced | |
| 2 teaspoons | Fresh cilantro - chopped | |
| 1/4 cup | Fresh corn kernels - roasted | |
| 2 teaspoons | Fresh lime juice | |
| 2 tablespoons | Vinaigrette dressing | |
| Salt |
Combine all ingredients in a mixing bowl, mix well. Let sit for at least an hour.
Makes 4 servings.
Source:
Houston Gourmet Cooks 2 - by Ann Criswell
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