Recipe - Corn And Jicama Salsa

3 cup Fresh corn kernels
1 One half cup Jicama; minced
3 Whole ripe tomatoes; seeded
and minced
1 One half cup Black beans; cooked
1 cup Red onion; minced
3 Whole scallions; chopped
2 ounce Fresh cilantro; chope
1 cup Corn oil
One half cup White vinegar
One half cup Fresh lemon juice; 2 lemons
3 Whole jalapeno chile pepper;
minced
One fourth teaspoon Cayenne pepper
Salt and pepper; to taste

1. Blanch corn in boling water for one minute; drain and cool. In bowl, mix
corn, jicama, tomatoes, black beans, onions, scallions and cilantro.

2. Mix oil, vinegar, lemon juice, jalapeno, cayenne, salt and pepper.

3. Add dressing to vegetablebean mixture; mix well. Chill.

Note: This recipe only called for one jalapeno pepper. I changed it to
three and it's still mild.

NOTES : Master Cook format by: The Recipe Club recipes@erols.com

Recipe by: The Free Lance Star Fredericksburg, Va.

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 12, 1998