Title: Stephan Pyles' Jicama-Black Bean Salsa
Categories: Tex Pickle Salsa Bean
Yield: 4 Servings

1	c	Black beans; cooked
1/2	c	Jicama; peeled & cut into
		. 1/4-inch dice
4	tb	Mango; diced
2		Tomatillos; husked & diced
1	cl	Garlic; minced
1	md	Red bell pepper; finely
		. diced
1	md	Yellow bell pepper; finely
		. diced
2		Scallions; thinly sliced
2		Serrano chilies; minced
2	ts	Cilantro; chopped
1/4	c	Corn kernels; roasted
2	ts	Lime juice
2	tb	Vinaigrette
		Salt to taste

Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour.

Makes about 4 servings. Nutritional analysis: per serving: 138 calories, 4 g fat, 365mg sodium, NO cholesterol, 25% of calories from fat. ** Dallas Morning News -- Food section -- 28 Feb 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor From: Paul Macgregor Date: 04-14-96

From: Jr Byers Date: 09 Nov 96 Gourmet Cooking Ä

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