Title: Jicama-Black Bean Salsa
Categories: Bean Salsa Southwest Tex
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
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
		Garlic -- minced

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

From: Paul & Terri Law <103366.1520@comdate: 23 Aug 96 17:17:10 Edt

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