CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
April 1994 |
1 |
servings |
INGREDIENTS
1 |
c |
Drained canned whole-kernel corn |
1 |
c |
Canned black beans; rinsed |
3/4 |
c |
Diced peeled seeded cucumber |
3/4 |
c |
Diced peeled jicama |
4 |
lg |
Red radishes; trimmed, thinly |
|
|
; sliced |
1/2 |
c |
Diced red bell pepper |
1 |
|
Serrano chili; seeded, minced |
2 |
tb |
Fresh lime juice |
2 |
sl |
Red onion; separated into |
|
|
; rings |
|
|
; (1/4-inch-thick) |
1 |
lg |
Ripe avocado; peeled, sliced |
2 |
c |
Plain low-fat yogurt |
1 |
c |
Diced peeled seeded cucumber |
1 |
c |
Chopped fresh cilantro |
2 |
tb |
Fresh lime juice |
INSTRUCTIONS
FOR SALAD
FOR YOGURT SAUCE
To Make Salad:
Combine first 8 ingredients in large bowl. Season with salt and pepper.
Mound salad on platter. Garnish with onion rings and avocado slices. Serve,
passing sauce separately.
To Make Yogurt Sauce:
Blend all ingredients in processor using on/off turns just until cucumber
is finely chopped. Season with salt and pepper. Transfer to small bowl.
(Can be prepared 1 hour ahead. Cover and chill.) Makes 3 cups.
Serves 4.
Bon Appetit April 1994
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