Title: Spicy Corn and Black Bean Salad
Categories: Salad Bean
Yield: 11 Servings

		******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.

Pillsbury bake-off recipes - Green Giant Mushroom Edition.

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