Category : International Cuisine
Author : noname
Hits : 2643
Date : 14/03/2001
CUMIN VINAIGRETTE:3 tbsp cider vinegar 2 tsp Dijon mustard 1 tsp ground cumin 3/4 tsp salt 1/4 tsp grated lemon peel 1/8 tsp garlic powder 3 tbsp olive oilSALAD:1 can (15 oz.) black beans, rinsed and drained 1 cup peeled, chopped jicama 1/4 cup finely chopped red onion 1/2 cup chopped red bell pepper 1/2 cup whole-kernel corn 2 tbsp finely chopped cilantro 2 tbsp ORTEGA Diced Green Chiles
CUMIN VINAIGRETTE:COMBINE vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.SALAD:COMBINE beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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