Recipe - Jicama-Black Bean Salsa

1 cup Black beans; cooked
One half cup Jicama (peeled); cut in
1/4" dice
4 tablespoon Mango; minced
2 Tomatillos (husked); rinsed
and minced
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 cut or sliced up
2 Serrano chilies; seeded and
minced
2 teaspoon Fresh cilantro; chopped
One fourth cup Fresh corn kernels; roasted
2 teaspoon Fresh lime juice
2 tablespoon Vinaigrette dressig
Salt; to taste

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 MCRecipe Digest V1 #214

Date: 23 Aug 96 17:17:10 EDT

From: Paul & Terri Law 103366.1520@CompuServe.COM