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Recipe



* Exported from MasterCook Buster *

Jicama And Black Bean Salad (Deane)

Recipe By : LOW-FAT COOKING By Donna Deane 08/26/98 LaTimes
Serving Size : 2 Preparation Time :
Categories : Lowfat Salads
Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chutney
1 tablespoon vinegar
1 tablespoon lime juice
1 tablespoon minced garlic
1 1/2 teaspoons sugar
1/4 teaspoon chili powder
3/4 teaspoon salt
1 cup jicama sticks -- cut 3" long
1/4 cup canned black beans -- rinsed
1/4 cup fresh corn kernels
1/4 cup red bell pepper strips -- cut 2" long
1/4 cup green bell pepper strips -- cut 2" long
6 small red onion rings
cilantro leaves

Combine chutney, vinegar, lime juice, garlic, sugar, chili powder and salt.
Add small amount of water to thin if necessary. Set aside.

Arrange jicama sticks on each of 2 plates. Sprinkle beans, corn, red and
green bell pepper strips, onion rings, and cilantro evenly over jicama on
each plate. Drizzle with reserved dressing.

[2 servings. Each serving: 291 calories; 896 mg sodium; 4 mg cholesterol; 0
fat; 73 grams carbohydrates; 3 grams protein; 0.88 gram fiber. ]


Notes: This easy-to-prepare vegetable salad makes a light accompaniment for
grilled fish, chicken or lean pork. The base of the no-oil dressing is
chutney. The lime juice, garlic and chili powder help balance the sweetness
of the chutney. Drizzle it over the salad just before serving.

8/30/98 kitpath@earthlink.net
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