Recipe - Mexican Medley Salad

2 tablespoon Lemon or lime juice, fresh
2 teaspoon Mustard, prepared, stone
ground
1 lg Garlic clove; pressed or
minced
One fourth teaspoon Pepper, cayenne, or to taste
One half teaspoon Cumin, ground
One fourth teaspoon Coriander, ground
2 tablespoon Olive oil
2 teaspoon Vinegar, umeboshi
1 cup Beans, black turtle; cooked
One fourth cup Onion, green; minced
One half cup Bell pepper, red; chopped
One half cup Corn kernels
3 cup Rice, brown, basmati; cooked
One fourth cup Cilantro leaves; coarsely
chopped
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini