Mexican medley

2 servings

Ingredients

Quantity Ingredient
3 ounces Asparagus; cut in 1/2-inch pieces
3 ounces Cauliflower flowerettes; cut in bite-size pieces
3 ounces Celery; chopped
3 ounces Kidney beans; cooked
1½ ounce Filberts; chopped medium- fine
2 tablespoons Sunflower oil
⅔ teaspoon Fresh dill; chopped
⅓ teaspoon Chili powder
¼ teaspoon Basil
¼ teaspoon Celery seed
½ teaspoon Garlic; minced
½ teaspoon Salt

Directions

Steam asparagus and cauliflower for approximately 10 minutes.

Combine with celery. Set aside. In a blender, place the beans, filberts, and remaining ingredients.

Puree until smooth. Pour this sauce over the asparagus mixture.

Serve at room temperature.

From DEEANNE's recipe files

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