Vegetables With Chili Mayonnaise

Vegetables With Chili Mayonnaise

Serve these crisp, blanched vegetables with jalapeño-seasoned mayonnaise at your next picnic or barbecue.

30 min. prep time
12 servings
000 Ratings



5 cups water
12 asparagus spears, trimmed
1/2 pound baby carrots
1/2 pound fresh green beans, trimmed
1/2 head broccoli, cut into florets
3 medium zucchini, diagonally sliced 1/2-inch


1 cup mayonnaise
2 red or green jalapeño peppers, seeded, finely chopped
1 tablespoon chopped fresh chives or parsley
3 tablespoons lemon juice
1 teaspoon red pepper flakes
1/2 teaspoon ground cumin


Bring water to a full boil in 3-quart saucepan. Add asparagus, carrots, beans and broccoli. Cook over medium-high heat for 2 to 3 minutes or until vegetables are crisply tender. Place vegetables in ice water to chill (2 to 3 minutes). Drain.

Stir together all mayonnaise ingredients in medium bowl. Serve chilled vegetables and zucchini with mayonnaise.

Nutrition Facts (1 serving)

Calories: 170

Fat: 15g

Cholesterol: 10mg

Sodium: 120mg

Carbohydrates: 8g

Dietary Fiber: 3g

Protein: 2g

Recipe #9700©1997Land O'Lakes, Inc.

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