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Mexican Medley

By: Caleb Files

"This is a wonderful Mexican dish."

Rate/Review | Read Reviews (5)

What to Drink?
	Sauvignon Blanc
	Mangorita

Prep Time:
25 Min

Cook Time:
10 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces
1 cup bite-size cauliflower florets
2 stalks celery ribs, chopped
1/3 cup canned kidney beans, drained
1/3 cup chopped hazelnuts
2/3 teaspoon chopped fresh dill
1/4 teaspoon dried basil
1/2 teaspoon minced garlic
2 tablespoons sunflower seed oil
1/3 teaspoon chili powder
1/4 teaspoon celery seed
1/2 teaspoon salt

Directions

Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
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.