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Mexican Medley
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Prep Time:
25 minutes
25 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
35 minutes
35 minutes
Delicious Mexican vegetable medley pairs perfectly with any main dish.
Ingredients:
- 6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 cup bite-size cauliflower florets
- 2 stalks celery ribs, chopped
- 0.33333334326744 cup canned kidney beans, drained
- 0.33333334326744 cup chopped hazelnuts
- 0.66666668653488 teaspoon chopped fresh dill
- 0.25 teaspoon dried basil
- 0.5 teaspoon minced garlic
- 2 tablespoons sunflower seed oil
- 0.33333334326744 teaspoon chili powder
- 0.25 teaspoon celery seed
- 0.5 teaspoon salt
Instructions:
- Steam the asparagus and cauliflower for approximately 10 minutes. Transfer to a bowl and gently mix in the celery; then, set aside for later.
- In a blender, combine kidney beans, hazelnuts, dill, basil, and garlic. Add oil, chili powder, celery seed, and salt. Blend until creamy. Drizzle over asparagus mix. Enjoy served at room temperature.
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