The Baja Ha-Ha is over for this year but for those who’ve gone or dream of going, here’s a no cook great to share recipe to enjoy the flavors of Mexico.
3 cloves minced garlic
5 tablespoons lemon or lime juice
2 tablespoons vinegar
1 teaspoon dijon style mustard
pinch of sugar
1/2 cup vegi oil
4 sprigs of cilantro, chopped
1/2 teaspoon each oregano and salt
Mix together well.
1-15 oz can black beans, drained
1 bunch of green onions, sliced both green and white part
1 1/2 Cups diced jicama
1 1/2 Cups fresh corn, cut form cob
1 Cup red bell pepper, chopped
1 Cup cooked pinto or garbanzo beans
1/2 cup diced papaya or mango
salt and pepper to taste
Mix dressing and set aside. Mix salad well and toss with dressing. If possible place in fridge for a few hours. Serves 8 as a side dish.
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