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1 pound bay scallops
2 cups cooked black beans or
1 (15-ounce) can black beans, rinsed
and drained
2 cups chopped jicama (about
1 medium)
1 cup chopped green bell pepper
(about
1 medium)
1 cup chopped red bell pepper
(about
1 medium)
1 cup plain nonfat yogurt
1/2 cup finely chopped red onion (about
1/2 medium)
1/2 teaspoon salt
1/2 teaspoon ground coriander
Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place scallops on rack in broiler pan. Broil with tops about 4 inches from heat about 5 minutes or until scallops are white.
Mix scallops and remaining ingredients in large glass or plastic bowl. Cover and refrigerate 2 hours. 6 servings
2 cups cooked black beans or
1 (15-ounce) can black beans, rinsed
and drained
2 cups chopped jicama (about
1 medium)
1 cup chopped green bell pepper
(about
1 medium)
1 cup chopped red bell pepper
(about
1 medium)
1 cup plain nonfat yogurt
1/2 cup finely chopped red onion (about
1/2 medium)
1/2 teaspoon salt
1/2 teaspoon ground coriander
Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place scallops on rack in broiler pan. Broil with tops about 4 inches from heat about 5 minutes or until scallops are white.
Mix scallops and remaining ingredients in large glass or plastic bowl. Cover and refrigerate 2 hours. 6 servings
