SPICY CORN AND BLACK BEAN SALAD

Serving Size : 11  
Categories : Salads Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Shelton

******SALAD******
2 cans Mexicorn -- (corn and red and peppers), 11oz -- drained [616 g]
15 ounces Black beans; drained -- rinsed [420 g]
4 1/2 ounces Sliced Mushrooms -- drained [126 g]
1/2 cup Green Onions -- sliced [75 g]
1/2 cup Cucumbers; peeled -- slice [75 g]
 2 tablespoons Fresh Jalapeno Pepper -- finely chopped

******DRESSING******
1/3 cup Oil [67 g]
1/4 cup Rice Wine Vinegar or White -- Vinegar [63 ml]
1/4 cup Orange Juice [63 ml]
1 teaspoon Garlic -- minced
1/2 teaspoon Salt

*****BEFORE SERVING*****
1/4 cup Fresh Cilantro -- chopped
1 tablespoon Orange Peel -- grated
2 teaspoons Cumin seed (or 1 ts)
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 (1/2-cup) serving.

Pillsbury bake-off recipes - Green Giant Mushroom Edition.