Free Recipe Mexican Medley Salad
Recipe Type: V Recipes
Recipe Preparation:
Cooking Ingredients for Mexican Medley Salad Recipe
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
Mexican Medley Salad Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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