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

  ******SALAD******
2cnMexicorn; (corn and red and green peppers), 11oz, drained
15ozBlack beans; drained, rinsed
4 1/2ozSliced Mushrooms; drained
1/2cGreen Onions; sliced
1/2cCucumbers; peeled, slice thin
2tbFresh Jalapeno Pepper; finely chopped
  ******DRESSING******
1/3cOil
1/4cRice Wine Vinegar or White Vinegar
1/4cOrange Juice
1tsGarlic; minced
1/2tsSalt
  *****BEFORE SERVING*****
1/4cFresh Cilantro; chopped
1tbOrange Peel; grated
2tsCumin 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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