3 cup Fresh corn kernels
1 1/2 cup Jicama, diced
3 Whole ripe tomatoes, seeded and diced
1 1/2 cup Black beans, cooked
1 cup Red onion, diced
3 Whole scallions, chopped
2 oz Fresh cilantro, chope
1 cup Corn oil
1/2 cup White vinegar
1/2 cup Fresh lemon juice, 2 lemons
3 Whole jalapeno chile pepper, minced
1/4 tsp Cayenne pepper
Salt and pepper, to taste
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1. Blanch corn in boling water for one minute; drain and cool. In bowl, mix corn, jicama, tomatoes, black beans, onions, scallions and cilantro.
2. Mix oil, vinegar, lemon juice, jalapeno, cayenne, salt and pepper.
3. Add dressing to vegetable-bean mixture; mix well. Chill.
Note: This recipe only called for one jalapeno pepper. I changed it to three and it's still mild.
NOTES : Master Cook format by: The Recipe Club <recipes@erols.com>
Recipe by: The Free Lance Star - Fredericksburg, Va.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 12, 1998
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