Title: Mexican Medley Salad
Categories: Vegetarian Salad Entree Bean
Yield: 6 Servings

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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