Mango, Jicama & Black Bean Salsa
- Active Time 10m
- Total Time 30m
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.
- 1 1/2 cups diced mango, divided
- 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
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
19 calories; 0g total fat; 0mg cholesterol; 59mg sodium; 4g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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