Mango,Jicama and Cucumber Salsa
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.
Ingredients
Yields about 2½ cups
– 1½ cups diced mango
– ¾ cup diced jícama
– ¾ cup cooked black beans, drained
– 1 tsp. finely chopped jalapeno
– 2 tsp. finely chopped fresh mint
– ⅓ cup finely chopped red onion
– 2 tsp. fresh lime juice
– 2 tsp. rice vinegar
– ½ tsp. salt; more to taste
– 1½ cups diced mango
– ¾ cup diced jícama
– ¾ cup cooked black beans, drained
– 1 tsp. finely chopped jalapeno
– 2 tsp. finely chopped fresh mint
– ⅓ cup finely chopped red onion
– 2 tsp. fresh lime juice
– 2 tsp. rice vinegar
– ½ tsp. salt; more to taste
Instructions
In a food processor or blender, puree ½ cup of the diced mango until smooth. in a serving bowl, combine the remaining diced mango, the jícama, beans, jalapeno, mint, onion, lime juice, and vinegar. Gently stir in the mango puree. Season with salt. Let stand for 20 minutes before serving. The salsa can be made up two hours ahead.
Food: Mango,Jicama and Cucumber Salsa
