This salad is traditionally served at parties and fiestas because it keeps well without refrigeration. It will keep for at least a week in the refrigerator. This recipe has been adapted from The Food and Life of Oaxaca by Zarela Martinez.
Ingredients
Jalapeño dressing
Method
Main
1.Bring a large saucepan of salted water to the boil, add potato, reduce heat to medium and gently simmer for 10 minutes or until tender, then drain. In a separate saucepan, cook beans in boiling salted water for 3 minutes, remove, using a slotted spoon, and refresh under cold running water. Add carrot and cauliflower to boiling water and cook for 6 minutes, then remove, using a slotted spoon, and refresh. Add onions to boiling water and cook for 10 minutes, then drain and set aside.
2. For jalapeño dressing, heat oil in a frying pan over medium heat, add onion, garlic, allspice and thyme and cook, stirring frequently, for 5 minutes or until onion is translucent. Add vinegar, jalapeño and reserved juice and ½ cup water. Bring to the boil, then remove from heat, stir in green onions and cool.
3.In a large bowl, combine vegetables and dressing and season to taste with sea salt and freshly ground black pepper. Stand for at least 4 hours before serving.
Pickled jalapeños are available from Mexican food stores and select supermarkets.
Notes
