Mexican Flag Salad
| Yield: | 6 Servings |
| Categories: | Salads, Mexico |
| 6 | c | Water |
| Juice of 1/2 lime | ||
| 16 | oz | Whole green beans |
| 2 | c | Jicama; cut into julienne |
| 2 | Red pepper; julienne | |
| Herbed vinaigrette (below) | ||
| 1 | ts | Chili powder |
| Lettuce leaves | ||
| 6 | Ripe olives; chopped | |
| Ed vinaigrette-------------- | ||
| 1/2 | c | Olive oil |
| 1 | ts | Wine vinegar |
| Juice of 1/2 lemon | ||
| Juice of 1/2 lime | ||
| 1 | Clove garlic; minced | |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Dried oregano leaves |
| 1/4 | ts | Dried basil leaves |
| 1 | ts | Snipped parsley |
| 1/4 | ts | Ground sage |
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly ground pepper |
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