| 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 | Red radishes, trimmed | |
| thinly | ||
| sliced | ||
| 1/2 | c | Diced red bell pepper |
| 1 | Serrano chili, seeded | |
| minced | ||
| 2 | T | Fresh lime juice |
| 2 | Red onion, separated into | |
| rings | ||
| 1/4-inch-thick | ||
| 1 | Ripe avocado, peeled sliced | |
| 2 | c | Plain low-fat yogurt |
| 1 | c | Diced peeled seeded cucumber |
| 1 | c | Chopped fresh cilantro |
| 2 | T | Fresh lime juice |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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