Spicy corn and black bean salad

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.

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