Recipe - Mexican Flag Salad

6 cup Water
Juice of One half lime
16 ounce Whole green beans
2 cup Jicama; cut into julienne
2 Red pepper; julienne
Herbed vinaigrette (below)
1 teaspoon Chili powder
Lettuce leaves
6 Ripe olives; chopped
Ed vinaigrette
One half cup Olive oil
1 teaspoon Wine vinegar
Juice of One half lemon
Juice of One half lime
1 Clove garlic; minced
One half teaspoon Dry mustard
One fourth teaspoon Dried oregano leaves
One fourth teaspoon Dried basil leaves
1 teaspoon Snipped parsley
One fourth teaspoon Ground sage
One fourth teaspoon Salt
1/8 teaspoon Freshly ground pepper

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 One fourth 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