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Jicama-black Bean Salsa

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      Title: JICAMA-BLACK BEAN SALSA
 Categories: Beans and l, Salsas, Southwester, Texas
      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 sm 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__.
  
  Recipe By     : Stephan Pyles via The Dallas Morning News
 
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