Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ******salad******
   2      cans          Mexicorn -- (corn and red and
                        peppers) -- 11 oz, drained
  15      ounces        black beans; drained -- rinsed
   4 1/2  ounces        sliced mushrooms -- drained
     1/2  cup           green onions -- sliced
     1/2  cup           cucumbers; peeled -- slice
   2      tablespoons   fresh jalapeno pepper -- finely chopped
                        ******dressing******
     1/3  cup           oil
     1/4  cup           rice wine vinegar or white -- vinegar
     1/4  cup           orange juice
   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 tsp)
                        lettuce leaves

Preparation:

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.