Spicy Corn & Black Bean Salad Recipe
Yield: 11 ServingsRecipe by luhu.jp
Ingredients:
-Robbie Shelton,
******SALAD******,
2 can: Mexicorn, (corn and red and green peppers), 11oz, drained
15 ounce: Black beans, drained, rinsed
4 1/2 ounce: Sliced Mushrooms, drained
1/2 cup: Green Onions, sliced
1/2 cup: Cucumbers, peeled, slice thin
2 tbsp: 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 tsp: Garlic, minced
1/2 tsp: Salt,
*****BEFORE SERVING*****,
1/4 cup: Fresh Cilantro, chopped
1 tbsp: Orange Peel, grated
2 tsp: Cumin seed, or 1 ts
Lettuce Leaves,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp