---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Souper Salad (Lf)
 Categories: Low-Fat, Salads, Mcdougall, Vegan
      Yield: 8 Servings
 
     46 oz Can tomato juice
      1 sm Red onion; finely chopped
      1 cl Garlic; minced
    1/4 c  Water
    1/2 c  Corn kernels
     15 oz Black beans; rinse & drain
           Cucumber; seeded,
           - finely chopped
           Red bell pepper;
           - seeded, finely chopped
           Green bell pepper;
           - seeded, finely chopped
           Zucchini; finely chopped
      1    Celery rib; finely chopped
      4    Scallions; finely chopped
      4 oz Can diced green chiles
      1 c  Jicama; finely chopped
    1/4 c  Fresh cilantro or parsley;
           - chopped
      2 tb Red wine vinegar
      2 tb Lime juice
           Hot sauce; to taste
      1 ts Prepared horseradish
           Black pepper; to taste
     16    Melba rounds; for garnish

  Pour tomato juice into a large bowl.  Set aside.

  Place onion, garlic and water in a small saucepan.

  Cook and stir for 1 to 2 minutes, until onion softens slightly. Add
  onion-garlic mixture and remaining ingredients except melba rounds
  to tomato juice. Stir well. Cover and refrigerate several hours to
  allow flavors to blend. Stir well and pour into soup bowls.

  Serve with melba rounds.

  Note:

  This chilled soup is resplendent with crunchy vegetables. Don't let
  the long list of ingredients fool you: It's really a simple dish to
  prepare. It keeps for several days in the refrigerator.
  
  Recipe by Low Fat, Fabulous and Fit by Mary McDougall

  Recipe FROM: Vegetarian Times, May 1993

  Recipe FROM: Sue Smith, S.Smith34, Uploaded Jun 16, 1994

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