Salads, Salad Dressings Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Mexican medley salad

Yield: 6 Servings

Ingredients:

• 2 tb Lemon or lime juice fresh
• 2 ts Mustard prepared stone- -ground
• 1 lg Garlic clove; pressed or -minced
• 1/4 ts Pepper cayenne or to taste
• 1/2 ts Cumin ground
• 1/4 ts Coriander ground
• 2 tb Olive oil
• 2 ts Vinegar umeboshi
• 1 c Beans black turtle; cooked
• 1/4 c Onion green; minced
• 1/2 c Bell pepper red; chopped
• 1/2 c Corn kernels
• 3 c Rice brown basmati; cooked
• 1/4 c Cilantro leaves; coarsely -chopped
• 2 tb Pumpkin seeds; lightly

Instructions:

-toasted for garnish In a large bowl whisk together lemon or lime juice mustard garlic cayenne cumin and coriander. Drizzle in olive oil very slowly whisking contantly to emulsify. Whisk in vinegar or add salt to taste. Add remaining ingredients except pumpkin seeds and toss well. Serve at room temperature with a sprinkling of pumpkin sees on top. Serves 4 to 6. Note: Umeboshi vinegar made from Japanese sour plums is available at natural food stores and Japanese markets. Per serving: 358 cal; 10 g prot; 11 g fat; 55 g carb; 0 chol; 74 mg. sod; 7 g fiber. From the files of DEEANNE

Web Standards & Support: