Recipe

July 6, 2010

Mexican Layered Salad Recipe

Recipe:

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Step 1: In deep 6 cup bowl, layer cabbage, kidney beans, carrots, potatoes and rutabaga.

Lime Dressing

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.

Ingredients

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

Lime Dressing
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

Directions

Yield:

Step 1: In deep 6 cup bowl, layer cabbage, kidney beans, carrots, potatoes and rutabaga.

Lime Dressing

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.

Photographer:

©istockphoto.com/Lauri Patterson

Tags: Foodland Ontario Mexican Recipe root vegetables Salad winter

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