Mexican Medley Salad

* Exported from MasterCook *

MEXICAN MEDLEY SALAD

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

Amount Measure Ingredient -- 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



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