Title: Jicama-Black Bean Salsa
Categories: Southwester
Yield: 4 Servings

1 c Black beans; cooked
1/2 c Jicama (peeled); cut in
-1/4" dice
4 tb Mango; diced
2 Tomatillos (husked); rinsed
-and diced
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 sliced
2 Serrano chilies; seeded and
-minced
2 ts Fresh cilantro; chopped
1/4 c Fresh corn kernels; roasted
2 ts Fresh lime juice
2 tb 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 MC-Recipe Digest V1 #214

Date: 23 Aug 96 17:17:10 EDT

From: Paul & Terri Law <103366.1520@CompuServe.COM>