Jicama-Black Bean Salsa

Recipe Ingredients

1 cup	160g / 5.6oz	Black beans - cooked
1/2 cup	118ml	Jicama - (peeled), cut in 1/4" dice
4 tablespoons	60ml	Mango - diced
2		Tomatillos - (husked), rinsed and diced
1		Garlic - minced
1		Red bell pepper - seeded, small dice (medium)
1		Yellow bell pepper - seeded, small dice (medium)
2		Scallions - (white part only), thinly sliced
2		Serrano chilies - seeded and minced
2 teaspoons	10ml	Fresh cilantro - chopped
1/4 cup	15g / 0.5oz	Fresh corn kernels - roasted
2 teaspoons	10ml	Fresh lime juice
2 tablespoons	30ml	Vinaigrette dressing
		Salt

Recipe Instructions

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

Makes 4 servings.

Source:
Houston Gourmet Cooks 2 - by Ann Criswell

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