Mexican Medley
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
56
Spice
36
Sweetness
69
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Hazelnut (chopped)2 tsp
Dill (chopped fresh)1 tsp
Dried Basil1 tsp
Garlic (minced)2 tbsps
Sunflower Seed Oil1 tsp
Chili Powder1 tsp
Celery Seed1 tsp
SaltDirections:
1
Steam asparagus and cauliflower about 10 minutes
2
Remove to a bowl, and stir in celery; set aside
3
Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic
4
Pour in oil, and season with chili powder, celery seed, and salt
5
Puree until smooth
6
Pour sauce over asparagus mixture
7
Serve at room temperature