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Mexican Medley Salad

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      Title: MEXICAN MEDLEY SALAD
 Categories: Vegetarian, Salads, Main dish
      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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