Mexican Medley Recipe -
  • READY IN 35 mins

Mexican Medley

Recipe by  

"This is a wonderful Mexican dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
  2. Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 10 mins
  • READY IN 35 mins

Reviews More Reviews

Mar 26, 2005

Looking at the recipe ingredients, it didn't look like things that should go together well, however it all comes together very well. Excellent taste, great use of vegetables.

May 06, 2011

I've made this twice now. When I first tried it, I wasn't sure if I liked it or not, but the more I ate, the more it grew on me. Make sure to chop the nuts before putting in the blender; the blender doesn't like chopping them from whole.


8 Ratings

Apr 14, 2009

This was really tasty. I changed the proportions of a lot of the ingredients - more asparagus, 4 cups of cauliflower and 1/4 cup of hazelnuts. I alos used a splash of chicken stock instead of the oil to reduce the calories a bit. There was plenty of sauce and it's always good for me to get in more veggies. I'll def make this again as a mexican veggie side dish. I served mine warm.

Jun 22, 2007

Thought the combination of ingredients sounded different and was happily surprised. Good addition to any Mexican meal!

Jan 12, 2013

We LOVED this, although I did find it necessary to add water to the sauce to make it process, and a small food processor is a much better tool than the blender for that part. We left out the celery because my son dislikes celery -- otherwise, this is a really interesting and subtle combination of flavors that works very well indeed for a side dish. We used it alongside Black Bean Lasagna, also from this site, and it was perfect. It works well to make the sauce in advance and microwave it back to warm while steaming the veggies. I used a half head of cauliflower and a bunch of asparagus. Good recipe!

Mar 02, 2012

great on top of pasta. or anything!1


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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Caleb Files
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