Real spicy corn and black bean salad

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Recipe by: donatian

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Robbie Shelton ******DRESSING******
******SALAD****** 1/3 c Oil
2 cn Mexicorn; (corn and red and 1/4 c Rice Wine Vinegar or White
-green peppers), 11oz, -Vinegar
-drained 1/4 c Orange Juice
15 oz Black beans; drained, rinsed 1 ts Garlic; minced
4 1/2 oz Sliced Mushrooms; drained 1/2 ts Salt
1/2 c Green Onions; sliced *****BEFORE SERVING*****
1/2 c Cucumbers; peeled, slice 1/4 c Fresh Cilantro; chopped
-thin 1 tb Orange Peel; grated
2 tb Fresh Jalapeno Pepper; 2 ts Cumin seed (or 1 ts)
-finely chopped 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.