Mexican flag salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| Juice of 1/2 lime | ||
| 16 | ounces | Whole green beans |
| 2 | cups | Jicama; cut into julienne |
| 2 | Red pepper; julienne | |
| Herbed vinaigrette (below) | ||
| 1 | teaspoon | Chili powder |
| Lettuce leaves | ||
| 6 | Ripe olives; chopped | |
| Ed vinaigrette-------------- | ||
| ½ | cup | Olive oil |
| 1 | teaspoon | Wine vinegar |
| Juice of 1/2 lemon | ||
| Juice of 1/2 lime | ||
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Dried basil leaves |
| 1 | teaspoon | Snipped parsley |
| ¼ | teaspoon | Ground sage |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground pepper |
Directions
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 ¼ 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.