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.

Serves 10.