Title: Latin Confetti Salad
Categories: April 1994
Yield: 1 servings

---------------------------------FOR SALAD---------------------------------
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

------------------------------FOR YOGURT SAUCE------------------------------
2 c Plain low-fat yogurt
1 c Diced peeled seeded cucumber
1 c Chopped fresh cilantro
2 tb Fresh lime juice

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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