Mexican medley salad

 
                            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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