*  Exported from  MasterCook  *

                     SPICY CORN AND BLACK BEAN SALAD

Recipe By     : 
Serving Size  : 11   Preparation Time :0:00
Categories    : Salads                           Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -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       t            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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