Tangy salad makes tasty sidedish

October 17, 1990

Try this Mexican-inspired salad with garlic yogurt dressing the next time you want something spicy.

This recipe makes eight servings, each with just 52 calories.

Mexican Vegetable Salad

6 medium plum tomatoes, cored, seeded and cut into 1-inch cubes

1 medium red bell pepper, seeded and cut into 1/2 -inch cubes

1 medium zucchini, cut into 1/2 -inch cubes

1 medium green onion, very finely sliced

1 small jalapeno pepper, seeded and minced

1/2 cup frozen corn kernels,

defrosted and drained

2 tablespoons fresh lime juice

1/8 teaspoon cayenne pepper

1 cup plain low-fat yogurt

1 tablespoon light mayonnaise

2 medium cloves garlic, peeled and forced through a press

1 teaspoon fresh lime juice

1/2 teaspoon dried oregano, crushed

1/4 teaspoon salt

To prepare the salad: In a large bowl combine the tomatoes, bell pepper, zucchini, green onion, jalapeno, corn, lime juice and cayenne.

Refrigerate, covered, for about one hour or more to blend the flavors, stirring occasionally.

To prepare the dressing: Whisk together the yogurt, mayonnaise, garlic, lime juice, oregano and salt.

Refrigerate, covered, until ready to serve.

Serve the salad with the dressing on the side.

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