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Jicama-Black Bean Salsa

Recipes »  Appetizers  »  Dips and Spreads

Try this Jicama-Black Bean Salsa recipe, or contribute your own. "Corn" and "Southwester" are two of the tags cooks chose for Jicama-Black Bean Salsa.

Yield: 4 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Beans

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Verified by stevemur

Servings          
Original recipe makes 4
1/2 cJicama; peeled, cut in
1 Sm clovegarlic; minced
1 cBlack beans; cooked
2 Scallions; (white part
2 Tomatillos; husked, rinsed
2 tsFresh lime juice
1/4 cFresh corn kernels; roasted
2 tsFresh cilantro; chopped
2 Serrano chilies; seeded and
2 tbVinaigrette dressing
4 tbMango; diced
1 mdYellow bell pepper; seed &
1 mdRed bell pepper; seed &
Salt; to taste

Jicama-Black Bean Salsa Preparation

Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour. Makes 4 servings. Chefs 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>

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Calories Per Serving: 163
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Tags

  1. Southwester
  2. Corn
  3. Cilantro
  4. Bean
  5. Bell pepper
  6. Garlic
  7. Scallion
  8. Lime
  9. Beans

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