6 cup Water
Juice of 1/2 lime
16 oz Whole green beans
2 cup Jicama, cut into julienne
2 Red pepper, julienne
Herbed vinaigrette (below)
1 tsp Chili powder
Lettuce leaves
6 Ripe olives, chopped
Ed vinaigrette--------------
1/2 cup Olive oil
1 tsp Wine vinegar
Juice of 1/2 lemon
Juice of 1/2 lime
1 Clove garlic, minced
1/2 tsp Dry mustard
1/4 tsp Dried oregano leaves
1/4 tsp Dried basil leaves
1 tsp Snipped parsley
1/4 tsp Ground sage
1/4 tsp Salt
1/8 tsp Freshly ground pepper
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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 1/4 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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