Spicy corn and black bean salad

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Recipe by: digdem

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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
******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 ts 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.

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