| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads, Beans | 11 | Servings | |
INGREDIENTS
| -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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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