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Mexican Medley

Caleb Files

"This is a wonderful Mexican dish."
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35 m servings 167 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 7
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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.

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 bl...

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 th...

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

Made this with cabbage to serve with carnitas. Really quite good.

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 cel...

great on top of pasta. or anything!1

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