Mexican Flag Salad

Recipe Ingredients

6 cups	1422ml	Water
1/2		Lime - juice of
1		Green beans
2 cups	474ml	Jicama - cut into julienne
2		Red pepper - julienne
		Herbed vinaigrette - (below)
1 teaspoon	5ml	Chili powder
		Lettuce leaves
6		Ripe olives - chopped
		Vinaigrette
1/2 cup	118ml	Olive oil
1 teaspoon	5ml	Wine vinegar
1/2		Lemon - juice of
1/2		Lime - juice of
1		Garlic - minced
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Dried oregano leaves
1/4 teaspoon	1.3ml	Dried basil leaves
1 teaspoon	5ml	Parsley - snipped
1/4 teaspoon	1.3ml	Ground sage
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly ground pepper

Recipe Instructions

Heat water and lime juice to boiling. Place beans in wire strainer; lower into boiling water. Cover and cook 5 minutes. Immediately rinse under running cold water; drain. Place beans, jicama and red peppers in individual bowls. Mix Herbed Vinaigrette and chili powder.

Pour 1/4 cup of the vinaigrette mixture over each vegetable. Cover and refrigerate at least 1 hour. Arrange beans, jicama and red peppers on lettuce leaves in Mexican flag design.

Place olives in center of rectangle formed by jicama About the Mexican flag: The national colors of Mexico are green, white and red. The green symbolizes the lofty hopes of the new Republic; the white stands for the purity of its endeavors and the red for the valor displayed in pursuit of these noble goals.

The Mexican Flag Salad represents these colors with green, white and red vegetables and the chopped ripe olives simulate the black eagle on the flag.

Source:
the California Culinary Academy

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