Spicy Corn And Black Bean Salad

Course : Beans
Serves: 11
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Ingredients:

------salad------
2 cans Mexicorn -- (corn and red peppers) -- 11 oz, drained
15 ounces black beans drained and 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)
1 bunch lettuce leaves
 

Preparation / Directions:

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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