2 tbsp Lemon or lime juice, fresh
2 tsp Mustard, prepared, stone- ground
1 large Garlic clove, pressed or minced
1/4 tsp Pepper, cayenne, or to taste
1/2 tsp Cumin, ground
1/4 tsp Coriander, ground
2 tbsp Olive oil
2 tsp Vinegar, umeboshi
1 cup Beans, black turtle, cooked
1/4 cup Onion, green, minced
1/2 cup Bell pepper, red, chopped
1/2 cup Corn kernels
3 cup Rice, brown, basmati, cooked
1/4 cup Cilantro leaves, coarsely chopped
2 tbsp Pumpkin seeds, lightly toasted, for garnish
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In a large bowl, whisk together lemon or lime juice, mustard, garlic, cayenne, cumin and coriander. Drizzle in olive oil very slowly, whisking contantly to emulsify. Whisk in vinegar, or add salt to taste.
Add remaining ingredients except pumpkin seeds and toss well. Serve at room temperature with a sprinkling of pumpkin sees on top. Serves 4 to 6.
Note: Umeboshi vinegar, made from Japanese sour plums, is available at natural food stores and Japanese markets.
Per serving: 358 cal; 10 g prot; 11 g fat; 55 g carb; 0 chol; 74 mg. sod; 7 g fiber.
From the files of DEEANNE
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