Mexican Medley Salad
| Yield: | 6 Servings |
| Categories: | Vegetarian, Vegan, Main Dishes, Salads |
| 2 | tb | Lemon or lime juice, fresh |
| 2 | ts | Mustard, prepared, stone- ground |
| 1 | lg | Garlic clove; pressed or minced |
| 1/4 | ts | Pepper, cayenne, or to taste |
| 1/2 | ts | Cumin, ground |
| 1/4 | ts | Coriander, ground |
| 2 | tb | Olive oil |
| 2 | ts | Vinegar, umeboshi |
| 1 | c | Beans, black turtle; cooked |
| 1/4 | c | Onion, green; minced |
| 1/2 | c | Bell pepper, red; chopped |
| 1/2 | c | Corn kernels |
| 3 | c | Rice, brown, basmati; cooked |
| 1/4 | c | Cilantro leaves; coarsely chopped |
| 2 | tb | Pumpkin seeds; lightly toasted, for garnish |
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