-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.