Condimental Salad

This easy-to-prepare vegetable salad makes a light accompaniment for grilled fish, chicken or lean pork.

The base of the no-oil dressing is chutney. The lime juice, garlic and chili powder help balance the sweetness of the chutney. Drizzle it over the salad just before serving.

Deane is director of The Times Test Kitchen.

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JICAMA AND BLACK BEAN SALAD

1/2 cup chutney

1 tablespoon vinegar

1 tablespoon lime juice

1 tablespoon minced garlic

1 1/2 teaspoons sugar

1/4 teaspoon chili powder

3/4 teaspoon salt

1 cup (3-inch-long) jicama sticks

1/4 cup canned black beans, rinsed

1/4 cup fresh corn kernels

1/4 cup (2-inch-long) red bell pepper strips

1/4 cup (2-inch-long) green bell pepper strips

6 small red onion rings

Cilantro leaves

Combine chutney, vinegar, lime juice, garlic, sugar, chili powder and salt. Add small amount of water to thin if necessary. Set aside.

Arrange jicama sticks on each of 2 plates. Sprinkle beans, corn, red and green bell pepper strips, onion rings, and cilantro evenly over jicama on each plate. Drizzle with reserved dressing.

2 servings. Each serving:

291 calories; 896 mg sodium; 4 mg cholesterol; 0 fat; 73 grams carbohydrates; 3 grams protein; 0.88 gram fiber.

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Platter and placemat from Soolip, West Hollywood