Mexican Layered Salad Recipe
1 cup shredded Ontario green cabbage
1 cup cooked kidney beans
1 cup shredded carrots
1 cup diced cooked peeled potatoes
1 cup shredded peeled rutabaga
2 tbsp lime juice
2 tbsp chopped fresh coriander (cilantro)
1/2 tsp grated lime rind
1/2 tsp chili powder
1/4 tsp each salt and pepper
1 small clove garlic, crushed
1/3 cup olive oil
Step 1: In deep 6 cup bowl, layer cabbage, kidney beans, carrots, potatoes and rutabaga.
Step 1: In small bowl, whisk together lime juice, coriander, lime rind, chili powder, salt, pepper, garlic and oil. Pour over vegetables. Cover and refrigerate at least 4 hours or overnight. Just before serving, toss lightly to combine vegetables.