Spicy corn and black bean salad

 
                      SPICY CORN AND BLACK BEAN SALAD
 
 Recipe By     : 
 Serving Size  : 11   Preparation Time :0:00
 Categories    : Salads                           Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Robbie Shelton
                         ******SALAD******
    2       cn           Mexicorn -- (corn and red and
                         -green peppers), 11oz,
                         -drained
   15       oz           Black beans -- drained, rinsed
    4 1/2   oz           Sliced Mushrooms -- drained
      1/2   c            Green Onions -- sliced
      1/2   c            Cucumbers -- peeled, slice
                         -thin
    2       tb           Fresh Jalapeno Pepper
                         -finely chopped
                         ******DRESSING******
      1/3   c            Oil
      1/4   c            Rice Wine Vinegar or White
                         -Vinegar
      1/4   c            Orange Juice
    1       t            Garlic -- minced
      1/2   ts           Salt
                         *****BEFORE SERVING*****
      1/4   c            Fresh Cilantro -- chopped
    1       tb           Orange Peel -- grated
    2       ts           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.
  
 
 
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