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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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