Jicama-black bean salsa

Yield: 4 Servings

1 c Black beans -- cooked      1/2 c Jicama (peeled) -- cut in
1/4 " dice      4 tb Mango -- diced
2 Tomatillos (husked) -- Rinsed and diced      1 sm Clove garlic -- minced
1 md Red bell pepper -- seed & Finely dice      1 md Yellow bell pepper -- seed & Finely dice
2 Scallions (white part only) Thinly sliced      2 Serrano chilies -- seeded And minced
2 ts Fresh cilantro -- chopped      1/4 c Fresh corn kernels -- Roasted
2 ts Fresh lime juice      2 tb Vinaigrette dressig

Salt -- to taste Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour. Makes 4 servings. Chef's Notes: This recipe appeared in a recent Dallas Morning News column 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__. Recipe By : Stephan Pyles via The Dallas Morning News