Recipe for Jicama-Black Bean Salsa

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 cup	Black beans, cooked
1/2 cup	Jicama (peeled), cut in 1/4" dice
4 tbl	Mango, diced
2 x	Tomatillos (husked), rinsed and diced
1 sm	clove garlic, minced
1 med	Red bell pepper, seed & finely dice
1 med	Yellow bell pepper, seed & finely dice
2 x	Scallions (white part only), thinly sliced
2 x	Serrano chilies, seeded and minced
2 tsp	Fresh cilantro, chopped
1/4 cup	Fresh corn kernels, roasted
2 tsp	Fresh lime juice
2 tbl	Vinaigrette dressig

Instructions:

Instructions: Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour.

Makes 4 servings.

Chefs Notes:
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__.

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