Spicy Corn And Black Bean Salad Recipe

Step 1

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.

Step 2

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.

Step 3

Makes 11 (1/2-cup) serving.

Pillsbury bake-off recipes - Green Giant Mushroom Edition.

Things You'll Need

SALAD:
  • 2cn Mexicorn; (corn and red and green peppers), 11oz, drained
  • 15oz Black beans; drained, rinsed
  • 4 1/2oz Sliced Mushrooms; drained
  • 1/2c Green Onions; sliced
  • 1/2c Cucumbers; peeled, slice thin
  • 2tb Fresh Jalapeno Pepper; finely chopped
DRESSING:
  • 1/3c Oil
  • 1/4c Rice Wine Vinegar or White Vinegar
  • 1/4c Orange Juice
  • 1ts Garlic; minced
  • 1/2ts Salt
BEFORE SERVING:
  • 1/4c Fresh Cilantro; chopped
  • 1tb Orange Peel; grated
  • 2ts Cumin seed (or 1 ts)
  • Lettuce Leaves

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