Title: Corn and jicama salsa
 Categories: Mexican, Salsas, Posted
      Yield: 12 Servings
 
      3 c  Fresh corn kernels
  1 1/2 c  Jicama; diced
      3    Whole ripe tomatoes; seeded
           -and diced
  1 1/2 c  Black beans; cooked
      1 c  Red onion; diced
      3    Whole scallions; chopped
      2 oz Fresh cilantro; chope
      1 c  Corn oil
    1/2 c  White vinegar
    1/2 c  Fresh lemon juice; 2 lemons
      3    Whole jalapeno chile pepper;
           -minced
    1/4 ts Cayenne pepper
           Salt and pepper; to taste
 
  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