Jicama Black Bean Salsa Recipe
Servings: 4
Ingredients
- 1 c. Black beans, cooked
- 1/2 c. Jicama (peeled), cut in 1/4" dice
- 4 Tbsp. Mango, diced
- 2 x Tomatillos (husked), rinsed and diced
- 1 sm clove garlic, chopped
- 1 med Red bell pepper, seed & finely dice
- 1 med Yellow bell pepper, seed & finely dice
- 2 x Scallions (white part only), thinly sliced
- 2 x Serrano chilies, seeded and chopped
- 2 tsp Fresh cilantro, minced
- 1/4 c. Fresh corn kernels, roasted
- 2 tsp Fresh lime juice
- 2 Tbsp. Vinaigrette dressig Salt, to taste
Directions
- Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour.
- Makes 4 servings.
- Chef's Notes: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__.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 904mg | 26% |
| Total Carbs 37.79g | 10% |
| Dietary Fiber 9.6g | 32% |
| Sugars 4.59g | 3% |
| Protein 11.46g | 18% |
