Title: Mexican Medley
Categories: Vegetarian, Vegan, Main dish, Easy
Yield: 2 Servings

3 oz Asparagus; cut in 1/2-inch
-pieces
3 oz Cauliflower flowerettes;
-cut in bite-size pieces
3 oz Celery; chopped
3 oz Kidney beans; cooked
1 1/2 oz Filberts; chopped medium-
-fine
2 tb Sunflower oil
2/3 ts Fresh dill; chopped
1/3 ts Chili powder
1/4 ts Basil
1/4 ts Celery seed
1/2 ts Garlic; minced
1/2 ts Salt

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini