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.

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