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SPICY CORN AND BLACK BEAN SALAD by www.country-cooking.com
******SALAD******
2 cans Mexicorn -- (corn and red and
peppers), 11oz -- drained
15 ounces Black beans; drained -- rinsed
4 1/2 ounces Sliced Mushrooms -- drained
1/2 cup Green Onions -- sliced
1/2 cup Cucumbers; peeled -- slice
2 tablespoons Fresh Jalapeno Pepper -- finely chopped
******DRESSING******
1/3 cup Oil
1/4 cup Rice Wine Vinegar or White -- Vinegar
1/4 cup Orange Juice
1 teaspoon Garlic -- minced
1/2 teaspoon Salt
*****BEFORE SERVING*****
1/4 cup Fresh Cilantro -- chopped
1 tablespoon Orange Peel -- grated
2 teaspoons 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.
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