LATIN CONFETTI SALAD

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Latin Confetti Salad image

Provided by Liz Armstrong

Categories     Salad     Food Processor     Bean     Side     No-Cook     Vegetarian     Yogurt     Corn     Cucumber     Chill     Bon Appétit     Virginia

Yield Serves 4

Number Of Ingredients 16

For Salad:
1 cup drained canned whole-kernel corn
1 cup canned black beans, rinsed
3/4 cup diced peeled seeded cucumber
3/4 cup diced peeled jicama
4 large red radishes, trimmed, thinly sliced
1/2 cup diced red bell pepper
1 serrano chili, seeded, minced
2 tablespoons fresh lime juice
2 1/4-inch-thick slices red onion, separated into rings
1 large ripe avocado, peeled, sliced
For Yogurt Sauce:
2 cups plain low-fat yogurt
1 cup diced peeled seeded cucumber
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

  • 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.

*** Explore more Latin Confetti Salad Recipes »

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