Layered Southwestern Salad
1 cup black beans
1 cup salsa
3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
2 medium-sized green onions, minced
1 medium-sized jalapeno pepper, seeded and minced
1 large yellow bell pepper, seeded and cut into 1/2-inch cubes
1 large green bell pepper, seeded and cut into 1/2-inch cubes
2 cups cubed, smoked turkey (about 1 pound)
1 cup diced Monterey jack cheese
2 cups peeled, diced jicama (about 1 pound)
4 medium-sized plum tomatoes, sliced
1 cup plain, low-fat yogurt
1/4 cup light mayonnaise
1/2 teaspoon ground cumin
1/2 teaspoon red-hot pepper sauce
1 can (4 1/4 ounce) black olives, chopped
1/2 lime, cut into slices
Cover beans in 3 times their amount of boiling water and soak 1 hour.
Drain and combine in large saucepan with 4 cups water; heat to boil. Reduce
heat; cook 1 hour until tender. Drain and cool. Combine salsa, lime juice, olive
oil and salt in food processor.
Process until blended. Stir 4 tablespoons of this dressing into the cooled
beans; add green onions and jalapeno. Set aside. Combine bell peppers with 2
tablespoons of salsa dressing.
Set aside. Layer salad in a deep, clear bowl in this order: beans, turkey,
cheese, peppers and jicama. Drizzle with remaining dressing, and lay sliced
tomatoes across the top.
Cover and refrigerate 6 hours or overnight. Stir yogurt, mayonnaise, cumin and
hot sauce until well-blended. Cover and refrigerate. Remove salad from
refrigerator 20 minutes before serving. Spoon yogurt dressing over salad,
sprinkle with black olives and garnish with lime slices.