• Prep Time:
  • Cooking Time:
  • Serves: 11 Servings

Spicy Corn and Black Bean Salad

  • Recipe Submitted by on

Category: Salads, Beans

 Ingredients List

  • -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

Makes 11 (1/2-cup) serving.

Pillsbury bake-off recipes - Green Giant Mushroom Edition.

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