Yield: 11 Servings
Measure | Ingredient |
---|---|
\N \N | -Robbie Shelton |
\N \N | ******SALAD****** |
2 cans | Mexicorn; (corn and red and green peppers), 11oz, drained |
15 ounces | Black beans; drained, rinsed |
4½ ounce | Sliced Mushrooms; drained |
½ cup | Green Onions; sliced |
½ cup | Cucumbers; peeled, slice thin |
2 tablespoons | Fresh Jalapeno Pepper; finely chopped |
\N \N | ******DRESSING****** |
⅓ cup | Oil |
¼ cup | Rice Wine Vinegar or White Vinegar |
¼ cup | Orange Juice |
1 teaspoon | Garlic; minced |
½ teaspoon | Salt |
\N \N | *****BEFORE SERVING***** |
¼ cup | Fresh Cilantro; chopped |
1 tablespoon | Orange Peel; grated |
2 teaspoons | Cumin seed (or 1 ts) |
\N \N | Lettuce Leaves |
In large bowl, combine all salad ingredients; blend well. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
Just before serving, drain salad. Stir in cilantro, orange peel and cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates.
Store in refrigerator.
Makes 11 (½-cup) serving.
Pillsbury bake-off recipes - Green Giant Mushroom Edition.