Mexican medley
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Asparagus; cut in 1/2-inch pieces |
| 3 | ounces | Cauliflower flowerettes; cut in bite-size pieces |
| 3 | ounces | Celery; chopped |
| 3 | ounces | Kidney beans; cooked |
| 1½ | ounce | Filberts; chopped medium- fine |
| 2 | tablespoons | Sunflower oil |
| ⅔ | teaspoon | Fresh dill; chopped |
| ⅓ | teaspoon | Chili powder |
| ¼ | teaspoon | Basil |
| ¼ | teaspoon | Celery seed |
| ½ | teaspoon | Garlic; minced |
| ½ | teaspoon | Salt |
Directions
Steam asparagus and cauliflower for approximately 10 minutes.
Combine with celery. Set aside. In a blender, place the beans, filberts, and remaining ingredients.
Puree until smooth. Pour this sauce over the asparagus mixture.
Serve at room temperature.
From DEEANNE's recipe files