Spicy Corn and Black Bean Salad

Spicy Corn and Black Bean Salad Ingredients

******SALAD******	1/4 c Rice Wine Vinegar or White
2 cn Mexicorn; (corn and red and	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
2 tb Fresh Jalapeno Pepper;	1 tb Orange Peel; grated
******DRESSING******	2 ts Cumin seed (or 1 ts)
1/3 c Oil	Lettuce Leaves

Instructions for Spicy Corn and Black Bean Salad

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeansCuisine: Uncategorized

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