Jicama-Black Bean Salsa
| Yield: | 4 Servings |
| Categories: | Southwestern |
| 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 |
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