Latin confetti salad

1 servings

Ingredients

QuantityIngredient
1cupDrained canned whole-kernel corn
1cupCanned black beans; rinsed
¾cupDiced peeled seeded cucumber
¾cupDiced peeled jicama
4largesRed radishes; trimmed, thinly
; sliced
½cupDiced red bell pepper
1Serrano chili; seeded, minced
2tablespoonsFresh lime juice
2slicesRed onion; separated into
; rings
; (1/4-inch-thick)
1largeRipe avocado; peeled, sliced
2cupsPlain low-fat yogurt
1cupDiced peeled seeded cucumber
1cupChopped fresh cilantro
2tablespoonsFresh lime juice

Directions

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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Converted by MM_Buster v2.0l.