Jicama-black Bean Salsa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Black beans, cooked
1/2 cup: Jicama (peeled), cut in
1/4: " dice,
4 tbsp: Mango, diced
2: Tomatillos, (husked) --
Rinsed and diced,
1 small: Clove garlic, minced
1 medium: Red bell pepper, seed &
Finely dice,
1 medium: Yellow bell pepper, seed &
Finely dice,
2: Scallions, white part only
Thinly sliced,
2: Serrano chilies, seeded
And minced,
2 tsp: Fresh cilantro, chopped
1/4 cup: Fresh corn kernels --,
Roasted,
2 tsp: Fresh lime juice,
2 tbsp: Vinaigrette dressig,
Salt, to taste
Directions:
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__.
Recipe By : Stephan Pyles via The Dallas Morning News
Source from luhu.jp
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__.
Recipe By : Stephan Pyles via The Dallas Morning News
Source from luhu.jp