| 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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