Name: Mexican Medley Salad
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Salads, Main dish	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 at www.synapse.com/~gemini

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