Title: Spicy Corn and Black Bean Salad
Categories: Salads, Beans
Yield: 11 Servings

-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 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini