Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Drained canned whole-kernel corn |
| 1 cup | Canned black beans; rinsed |
| ¾ cup | Diced peeled seeded cucumber |
| ¾ cup | Diced peeled jicama |
| 4 larges | Red radishes; trimmed, thinly |
| ; sliced | |
| ½ cup | Diced red bell pepper |
| 1 | Serrano chili; seeded, minced |
| 2 tablespoons | Fresh lime juice |
| 2 slices | Red onion; separated into |
| ; rings | |
| ; (1/4-inch-thick) | |
| 1 large | Ripe avocado; peeled, sliced |
| 2 cups | Plain low-fat yogurt |
| 1 cup | Diced peeled seeded cucumber |
| 1 cup | Chopped fresh cilantro |
| 2 tablespoons | Fresh lime juice |
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.