Latin confetti salad

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

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Converted by MM_Buster v2.0l.

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