| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Salads, Mexico |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
|
|
Juice of 1/2 lime |
| 16 |
oz |
Whole green beans |
| 2 |
c |
Jicama; cut into julienne |
| 2 |
|
Red pepper; julienne |
|
|
Herbed vinaigrette (below) |
| 1 |
ts |
Chili powder |
|
|
Lettuce leaves |
| 6 |
|
Ripe olives; chopped |
|
|
Ed vinaigrette————– |
| 1/2 |
c |
Olive oil |
| 1 |
ts |
Wine vinegar |
|
|
Juice of 1/2 lemon |
|
|
Juice of 1/2 lime |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Dried basil leaves |
| 1 |
ts |
Snipped parsley |
| 1/4 |
ts |
Ground sage |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Heat water and lime juice to boiling. Place beans in wire strainer; lower
into boiling water. Cover and cook 5 minutes. Immediately rinse under
running cold water; drain. Place beans, jicama and red peppers in
individual bowls. Mix Herbed Vinaigrette and chili powder.
Pour 1/4 cup of the vinaigrette mixture over each vegetable. Cover and
refrigerate at least 1 hour. Arrange beans, jicama and red peppers on
lettuce leaves in Mexican flag design. Place olives in center of rectangle
formed by jicama. About the Mexican flag: The national colors of Mexico are
green, white and red. The green symbolizes the lofty hopes of the new
Republic; the white stands for the purity of its endeavors and the red for
the valor displayed in pursuit of these noble goals. The Mexican Flag Salad
represents these colors with green, white and red vegetables and the
chopped ripe olives simulate the black eagle on the flag.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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