Mexican Medley Salad Recipe

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Mexican Salad Recipes

Ingredients:

2 tbsp lemon or lime juice, fresh
2 tsp mustard, prepared, stone- ground
1 large garlic clove, pressed or minced
1/4 tsp pepper, cayenne, or to taste
1/2 tsp cumin, ground
1/4 tsp coriander, ground
2 tbsp olive oil
2 tsp vinegar, umeboshi
1 cup beans, black turtle, cooked
1/4 cup onion, green, minced
1/2 cup bell pepper, red, chopped
1/2 cup corn kernels
3 cup rice, brown, basmati, cooked
1/4 cup cilantro leaves, coarsely chopped
2 tbsp pumpkin seeds, lightly toasted, for garn

Instructions:

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

Servings: 6

 

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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne

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