Spicy Corn & Black Bean Salad Recipe




Spicy Corn & Black Bean Salad Ingredients

1 ******salad******
2 can mexicorn, (corn and red and green p
15 oz black beans, drained, rinsed
4 1/2 oz sliced mushrooms, drained
1/2 cup green onions, sliced
1/2 cup cucumbers, peeled, slice thin
2 tbsp fresh jalapeno pepper, finely chopped
1 ******dressing******
1/3 cup oil
1/4 cup rice wine vinegar or white vinegar
1/4 cup orange juice
1 tsp garlic, minced
1/2 tsp salt
1 *****before serving*****
1/4 cup fresh cilantro, chopped
1 tbsp orange peel, grated
2 tsp cumin seed (or 1 ts)
1 lettuce leaves

A Recipe for
Spicy Corn & Black Bean Salad

 

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Spicy Corn & Black Bean Salad

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Spicy Corn & Black Bean Salad Directions

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.

Serves: 11

 

 

 

 

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