Recipe of Mexican Medley Salad - Food Recipes

-- MasterCook Extracted --

MEXICAN MEDLEY SALAD

Recipe By :
Serving Size : 6
Preparation Time :0:00
Categories : Vegetarian Salads Main dish

Ingredients - Preparation Method:

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 -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 - - - - - - - - - - - - - - - - - -