Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Salads Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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 t 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.
