Recipe By : Stephan Pyles via The Dallas Morning News
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Black beans -- cooked
1/2 c Jicama -- peeled, diced 1/4"
4 tb Mango -- diced
2 Tomatillos --
- husked, rinsed, diced
1 cl 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, minced
2 ts Fresh cilantro -- chopped
1/4 c Fresh corn kernels -- roasted
2 ts Fresh lime juice
2 tb Vinaigrette dressing
Salt -- to taste
Combine all ingredients in a mixing bowl; mix well. Let sit for at
least 1 hour.
Yield: 4 Servings
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
New Texas Cuisine.
