Latin Confetti Salad Recipe

Latin Confetti Salad Recipe

  • 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
  • 2 cups plain low-fat yogurt
  • 1 cup diced peeled seeded cucumber
  • 1 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  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.
  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.
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