Nice with the chicken, as a side dish for burgers, or on its own as a snappy vegetarian main course.
Recipe information
Yield
Serves 4
Ingredients
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
Preparation
To Make Salad:
Step 1
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:
Step 2
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.
