1 c. black beans
1 c. salsa
3 tbsp. fresh lime juice
2 tbsp. olive oil
1/2 tsp. salt
2 med. green onions, minced
1 med. jalapeno pepper, seeded & minced
1 lg. yellow bell pepper, seeded & cut into 1/2" cubes
1 lg. green bell pepper, seeded & cut in 1/2" cubes
2 c. cubed smoked turkey (1 lb.)
1 c. diced Monterey Jack cheese (5 oz.)
2 c. peeled & diced jicama (1 lb.)
4 med. plum tomatoes, seeded & cubed
1 c. plain low fat yogurt
1/4 c. light mayonnaise
1/2 tsp. ground cumin
1/4 tsp. Tabasco sauce
1/2 lime, cut into thin slices

1. Cover the beans in 3 times their amount of boiling water and soak for 1 hour. Drain and combine in a large saucepan with 4 cups water, bring to a boil, reduce the heat slightly and cook for about 45 minutes to 1 hour. Drain and cool.

2. In a food processor or blender, combine the salsa, lime juice, olive oil and salt. Process until blended. Stir 4 tablespoons into the cooled beans with the green onion and jalapeno. Set aside.

3. Combine the yellow and green peppers with 2 tablespoons of the dressing; set aside.

4. In a deep clear glass bowl, layer the salad in the following order: black beans, turkey, cheese, peppers, jicama. Drizzle with the remaining dressing and top with tomatoes. Cover tightly with plastic wrap and refrigerate for several hours or overnight.

5. Stir together the yogurt, mayonnaise, cumin and Tabasco. Cover and refrigerate.

6. Remove the salad from refrigerator 20 minutes before serving. Spoon the dressing over the salad and garnish with the slice of lime. Serves 10.