This festive Mexican Flag Salad is a visual and culinary delight, perfect for celebrating national holidays or adding a splash of color to any gathering. The dish features the crisp, fresh crunch of blanched green beans, the sweet and nutty texture of julienned jicama, and the bright snap of red bell peppers. Arranged meticulously on a bed of lettuce, these ingredients mirror the green, white, and red stripes of the Mexican flag, with chopped ripe olives representing the central emblem. Drizzled with a zesty herbed vinaigrette infused with garlic, oregano, and a hint of chili powder, the salad offers a balanced blend of tangy, savory, and spicy flavors. It’s a refreshing, vegan-friendly side dish that is as beautiful as it is delicious, bringing a touch of home-style Mexican flair to your table.
Mexican Flag Salad
Description
This festive Mexican Flag Salad is a visual and culinary delight, perfect for celebrating national holidays or adding a splash of color to any gathering. The dish features the crisp, fresh crunch of blanched green beans, the sweet and nutty texture of julienned jicama, and the bright snap of red bell peppers. Arranged meticulously on a bed of lettuce, these ingredients mirror the green, white, and red stripes of the Mexican flag, with chopped ripe olives representing the central emblem. Drizzled with a zesty herbed vinaigrette infused with garlic, oregano, and a hint of chili powder, the salad offers a balanced blend of tangy, savory, and spicy flavors. It&# 226;ÂÂs a refreshing, vegan-friendly side dish that is as beautiful as it is delicious, bringing a touch of home-style Mexican flair to your table.Ingredients
Directions
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Bring 6 cups of water and the juice of half a lime to a rolling boil in a large pot.
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While the water heats, julienne the jicama and red bell peppers into thin, uniform strips.
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Trim the ends off the green beans and cut them into uniform lengths if desired.
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Place the green beans in a wire strainer and lower them into the boiling water.
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Cover the pot and blanch the beans for exactly 5 minutes until tender-crisp.
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Immediately remove the beans and rinse them under cold running water to stop the cooking process; drain well.
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In a small bowl, whisk together olive oil, wine vinegar, lemon juice, lime juice, minced garlic, dry mustard, oregano, basil, parsley, sage, salt, and pepper to make the herbed vinaigrette.
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Stir the chili powder into the prepared vinaigrette until fully combined.
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Divide the blanched green beans, julienned jicama, and red peppers into separate bowls or piles.
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Pour approximately 1/4 cup of the chili vinaigrette over each vegetable group and toss gently to coat.
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Cover the vegetables and refrigerate for at least 1 hour to allow the flavors to meld.
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Prepare the serving plates by placing large lettuce leaves as a base.
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Arrange the dressed green beans, jicama, and red peppers in three distinct parallel rows on the lettuce to mimic the Mexican flag's stripes.
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Chop the ripe olives and place them in the center of the jicama (white stripe) section to represent the flag's emblem.
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Serve immediately while the vegetables are still crisp and chilled.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
