Spicy Corn and Black Bean Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is from a computer software program that I cannot find. I made this for a picnic and it was completely devoured! It's really excellent. Ingredients:
2 (10 3/4 ounce) cans mexican-style corn or 2 (10 3/4 ounce) cans regular canned corn, adding chopped green and or red sweet pepper |
1 (15 ounce) can black beans, drained and rinsed |
1 (4 1/2 ounce) can mushrooms, drained |
1/2 cup green onion, sliced |
1/2 cup cucumber, peeled and sliced thinly |
2 tablespoons fresh jalapenos, peppers finely chopped |
1/3 cup oil (i use olive oil) |
1/4 cup rice vinegar |
1/4 cup orange juice |
1 teaspoon garlic, minced |
1/2 teaspoon salt |
1/4 cup fresh cilantro, chopped |
1 tablespoon orange rind, grated |
1 -2 teaspoon cumin seed |
lettuce leaf |
Directions:
1. In large bowl, combine all salad ingredients, blend well.
2. In small bowl blend w/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss.
3. Cover, refrigerate 1-2 hours to blend.
4. Just before serving, drain salad.
5. Stir in cilantro, orange peel and cumin seed.
6. Serve in lettuce lined bowl or plates.
7. Note: This is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl.
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