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Mango, Jicama & Black Bean Salsa

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Mango, Jicama & Black Bean Salsa

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Source: Fine Cooking - Issue No. 22

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Active Time:  10 Minutes
Total Time:  30 Minutes
Yield:  Yields about 2 1/2 cups

Jicama (pronounced HEE-kah-mah) is a big, beige, roundish tuber with a tough skin and a sweet, crisp, almost apple-like flavor. Look for it in the produce section.

RECIPE INGREDIENTS

1 1/2 cups diced mango

3/4 cup diced jicama

3/4 cup cooked black beans, drained

1 teaspoon finely chopped jalapeno

2 teaspoons finely chopped fresh mint

1/3 cup finely chopped red onion

2 teaspoons fresh lime juice

2 teaspoons rice vinegar

1/2 teaspoon salt; more to taste

Mango, Jicama & Black Bean Salsa Recipe at Cooking.com

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DIRECTIONS

In a food processor or blender, purée 1/2 cup of the diced mango until smooth. In a serving bowl, combine the remaining diced mango, the jicama, beans, jalapeno, mint, onion, lime juice, and vinegar. Gently stir in the mango purée. Season with salt. Let stand for 20 minutes before serving.

Serving size = 2 tablespoons

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Yields about 2 1/2 cups

Calories:

Sodium:

59mg

Fiber:

Carbohydrates, Total:

Protein:

% Cal. from Fat:

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Mango, Jicama & Black Bean Salsa

Mango, Jicama & Black Bean Salsa

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