Wagon Train Pasta Salad

4 to 8 servings
Sweet, crunchy jicama adds immeasurably to this delicious salad. It serves 8 as a side dish, but I enjoy it as a main course. It is equally delicious made with pinto, black, or red kidney beans
1 pound wagon-wheel pasta
1 TBSP olive oil
1 1/2 cup cooked pinto, black or red kidney beans.
2 cup julienned jicama
1 cup julienned green or red bell pepper
1/2 cup diced Vidalia or other sweet onion
1 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
1/2 cup homemade or store-bought salsa
1/4 cup chopped fresh cilantro
Salt and pepper,
1 avocado, diced
Boil the pasta in plenty of boiling salted water until just al dente. Drain. Toss with the olive oil. Add the beans, jicama, bell pepper, and onion and toss again.
In a separated bowl, combine the yogurt, mayo, salsa and cilantro.
Just before serving, pour the dressing on the salad and toss lightly. Taste and season with salt and pepper. Add the avocado, toss and serve.
Leftovers can be refreshed with a little more yogurt, salsa, and salt and pepper.
Rachel