For a spicier kick, add a pinch of cayenne pepper to the sauce. Toasted hazelnuts will add a richer, nuttier flavor to the sauce. Feel free to substitute other vegetables like bell peppers or zucchini. This dish is a great way to use up leftover steamed or roasted vegetables.
Mexican Medley
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS33
A vibrant and flavorful vegetarian delight, this Mexican Medley brings together fresh vegetables and a zesty, homemade sauce for a quick and satisfying dish. Perfect as a side or a light meal!
Ingridients
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Nutrition
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Carbohydrate8 g
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Fiber4 g
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Protein4 g
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Saturated Fat1 g
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Sodium363 mg
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Sugar2 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Steam asparagus and cauliflower for approximately 10 minutes, or until tender-crisp. (Estimated time: 10 minutes)
02 Step
Recipe View Transfer the steamed vegetables to a bowl and stir in the chopped celery. Set aside. (Estimated time: 2 minutes)
03 Step
Recipe View In a blender or food processor, combine the drained kidney beans, chopped hazelnuts, fresh dill, dried basil, and minced garlic.
04 Step
Recipe View Pour in the sunflower seed oil and season with chili powder, celery seed, and salt.
05 Step
Recipe View Puree until smooth, creating a vibrant and flavorful sauce. (Estimated time: 3 minutes)
06 Step
Recipe View Pour the sauce over the asparagus mixture and gently toss to coat evenly.
07 Step
Recipe View Serve immediately at room temperature, or chill for a refreshing cold dish. (Estimated time: 2 minutes)
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RECIPE REVIEWS
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Please Rate
Eda Schmidt
Jun 24, 2025My kids even enjoyed this, which is a miracle when it comes to vegetables!
Payton Runolfsdottir
Mar 19, 2025This recipe is so easy and delicious! I love how fresh and flavorful it is.
Lillian Haley
Jan 28, 2025A great way to use up leftover veggies. I'll definitely make this again.
Estella Baumbach
Jan 5, 2025I added a little lime juice to the sauce for extra zing. It was a hit!