Spicy corn and black bean salad
11 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Robbie Shelton | ||
| ******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 |
| ******DRESSING****** | ||
| ⅓ | cup | Oil |
| ¼ | cup | Rice Wine Vinegar or White Vinegar |
| ¼ | cup | Orange Juice |
| 1 | teaspoon | Garlic; minced |
| ½ | teaspoon | Salt |
| *****BEFORE SERVING***** | ||
| ¼ | cup | Fresh Cilantro; chopped |
| 1 | tablespoon | Orange Peel; grated |
| 2 | teaspoons | Cumin seed (or 1 ts) |
| Lettuce Leaves | ||
Directions
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.