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Spicy Corn and Black Bean Salad

Salad
2 cans of Mexicorn
15 ounces of black beans; drained, rinsed
4 1/2 ounces of sliced mushrooms, drained
1/2 cup of green onions, sliced
1/2 cup of cucumbers, peeled, slice
2 tablespoons of fresh Jalapeno Pepper
Dressing
1/3 cup of oil
1/4 cup of Rice Wine Vinegar or White
1/4 cup of orange juice
1 teaspoon of garlic, minced
1/2 teaspoon of salt
Before Serving
1/4 cup of fresh cilantro, chopped
1 tablespoon of orange peel, grated
2 teaspoons of cumin seed
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 refrigerator. Makes 11 (1/2-cup) serving.

Pillsbury bake-off recipes - Green Giant Mushroom Edition. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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