Recipe: Jicama and Black Bean Salad with No-Oil Chutney-Lime Dressing (serves 2)

JICAMA AND BLACK BEAN SALAD

"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."

FOR THE DRESSING:
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
Small amount of water (as needed)
FOR THE SALAD:
1 cup (3-inch-long) jicama sticks
1/4 cup canned black beans, rinsed
1/4 cup fresh corn kernels
1/4 cup (2-inch-long) red bell pepper strips
1/4 cup (2-inch-long) green bell pepper strips
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.

Makes 2 servings
Source: The Wellness Lowfat Cookbook by the University of California at Berkeley