• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mexican Medley Salad

  • Recipe Submitted by on

Category: Salads, Vegetarian, Main Dish

 Ingredients List

  • 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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