Spicy Corn And Black Bean Salad

Recipe Ingredients

		***salad***
2		Mexicorn - (corn and red and
		Peppers) - 11 oz, drained
15 oz	426g	Black beans; drained - rinsed
4 1/2 oz	127g	Sliced mushrooms - drained
1/2 cup	31g / 1.1oz	Green onions - sliced
1/2 cup	118ml	Cucumbers; peeled - slice
2 tablespoons	30ml	Fresh jalapeno pepper - finely chopped
		***dressing***
1/3 cup	78ml	Oil
1/4 cup	59ml	Rice wine vinegar or white - vinegar
1/4 cup	59ml	Orange juice
1 teaspoon	5ml	Garlic - minced
1/2 teaspoon	2.5ml	Salt
		**before Serving**
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
1 tablespoon	15ml	Orange peel - grated
2 teaspoons	10ml	Cumin seed - (or 1 tsp)
		Lettuce leaves

Recipe Instructions

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.

Source:
Chile Pepper Magazine, August 1991

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