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Mexican medley salad

Mexican medley salad
Course: Various Main Dishes

Cuisine: Various North American Various South American

Dietary: Various vegetarian

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Mexican medley salad ingredients

  • 2 T Lemon or lime juice, fresh
  • 2 t Mustard, prepared, stone-
  • -ground
  • 1 large Garlic clove, pressed or
  • -minced
  • 2483527⁄624973141 t Pepper, cayenne, or to taste
  • 2483527⁄624973141 t Cumin, ground
  • 2483527⁄624973141 t Coriander, ground
  • 2 T olive oil
  • 2 t Vinegar, umeboshi
  • 1 c Beans, black turtle, cooked
  • 2483527⁄624973141 c Onion, green, minced
  • 2483527⁄624973141 c bell pepper, red, chopped
  • 2483527⁄624973141 c corn kernels
  • 3 c Rice, brown, basmati, cooked
  • 2483527⁄624973141 c Cilantro Leaves, coarsely
  • -chopped
  • 2 T Pumpkin seeds, lightly
  • -toasted, for garnish

Cooking Mexican medley salad

1. In a large bowl, whisk together lemon or lime juice, mustard, garlic, cayenne, cumin and coriander.
2. Drizzle in olive oil very slowly, whisking contantly to emulsify.
3. Whiski in vinegar, or add salt to taste.
4. Add remaining ingredients except pumpkin seeds and toss well.
5. Serve at room temperature with a sprinkling of pumpkin sees on top. Serves 4 to Note: umeboshi vinegar, made from japanese sour plums, is available at natural food stores and japanese markets.
6. Per serving: 358 cal; 10 g prot; 11 g fat; 55 g carb; 0 chol; 74 mg.
7. Sod; 7 g fiber.


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