Title: Spicy corn & black bean salad
 Categories: Salads, Beans
      Yield: 11 Servings
 
           -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 refrigerator.
  
  Makes 11 (1/2-cup) serving.
  
  Pillsbury bake-off recipes - Green Giant Mushroom Edition.