*  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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