Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  frozen corn
  16            ounces  canned black beans -- rinsed, drained
                        well -- (2 cups)
     1/4           cup  red bell pepper -- chopped
  1          4 oz. can  chopped green chilies -- drained (1/2 cup)
     1/4           cup  cilantro -- minced
  4                     green onion -- green and white
  1               part  minced
  12            ounces  surimi seafood -- (lobster-flavored)
                        shredded or flake-style
  2                     garlic clove -- minced
  1           teaspoon  cumin
     1/4      teaspoon  fresh ground black pepper
  2        tablespoons  white wine vinegar
  2          teaspoons  fresh lime juice
  2        tablespoons  water
  3        tablespoons  olive oil
  2          teaspoons  jalapeno pepper
  1                cup  plain nonfat yogurt
     1/4           cup  cilantro -- minced
     1/2      teaspoon  sugar
     1/4      teaspoon  salt
     1/4      teaspoon  cayenne

Preparation:

1. Place corn in a strainer and run cold water over it to thaw; drain well. 2. In a large bowl, mix the corn, beans, red pepper, chilies, cilantro, green onions and Surimi Seafood. 3. On a cutting board, with the point of a sharp knife, mash the garlic, cumin and pepper to a paste. Place paste in a small bowl and whisk in vinegar, lime juice and water. Gradually whisk in oil. 4. Drizzle vinaigrette over beans and toss. 5. Serve the salad at room temperature in bowls or in lettuce cups. If chilling salad, taste and adjust seasonings before serving. Pass Yogurt Cilantro Sauce separately. Yogurt Cilantro Sauce: Stir together the yogurt, cilantro, sugar, salt and cayenne.

Nutritional Information:

400 Calories (kcal); 13g Total Fat; (28% calories from fat); 26g Protein; 48g Carbohydrate; 27mg Cholesterol; 661mg Sodium