Jicama black bean salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black beans; cooked |
| ½ | cup | Jicama; peeled & cut into |
| . 1/4-inch dice | ||
| 4 | tablespoons | Mango; diced |
| 2 | Tomatillos; husked & diced | |
| 1 | clove | Garlic; minced |
| 1 | medium | Red bell pepper; finely |
| . diced | ||
| 1 | medium | Yellow bell pepper; finely |
| . diced | ||
| 2 | Scallions; thinly sliced | |
| 2 | Serrano chilies; minced | |
| 2 | teaspoons | Cilantro; chopped |
| ¼ | cup | Corn kernels; roasted |
| 2 | teaspoons | Lime juice |
| 2 | tablespoons | Vinaigrette |
| Salt to taste | ||
Directions
Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour.
Makes about 4 servings.
Nutritional analysis: per serving: 138 calories, 4 g fat, 365mg sodium, NO cholesterol, 25% of calories from fat.
** Dallas Morning News -- Food section -- 28 Feb 96 ** From: Paul Macgregor Date: 13 Apr 96