Lightly steam the beets, carrots, andpeas in separate batches until justtender, but still right in color.Mix them in a large bowl and add thecucumber. Combine the dressingingredients. Toss the vegetables withthe dressing and chill. Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D." NOTES : This quick and easy vegetable side dish challenges the heavy, fast-food image of Mexican fare. Mix up this salad, and venture beyond rice and beans!