Corn and Jicama Salsa
| Yield: | 12 Servings |
| Categories: | Mexican, Salsas |
| 3 | c | Fresh corn kernels |
| 1 1/2 | c | Jicama; diced |
| 3 | Whole ripe tomatoes; seeded and diced | |
| 1 1/2 | c | Black beans; cooked |
| 1 | c | Red onion; diced |
| 3 | Whole scallions; chopped | |
| 2 | oz | Fresh cilantro; chope |
| 1 | c | Corn oil |
| 1/2 | c | White vinegar |
| 1/2 | c | Fresh lemon juice; 2 lemons |
| 3 | Whole jalapeno chile pepper; minced | |
| 1/4 | ts | Cayenne pepper |
| Salt and pepper; to taste |
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