*  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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