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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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