Spicy Corn and Black Bean Salad

By akselden

Ingredients

• Dressing:
• 2 (11oz) cans Green Giant Mexicorn whole Kernel Gold Sweet corn with Red and Sweet peppers, drained
• 15 oz can black beans, drained, rinsed
• 4.5 jar Green Giant Sliced Mushrooms, drained
• 1/2 cup sliced green onions
• 1/2 cup peeled, thinly sliced cucumbers
• 2 tbsp. finely chopped fresh jalapeno pepper
• 1/3 cup oil
• 1/4 cup rice wine vinegar or white
• vinegar
• 1/4 cup orange juice
• 1 tsp. minced garlic
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp. grated orange peel
• 1 to 2 tsp. cumin seed
• Lettuce leaves

Preparation

Step 1

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 1-2 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 plated. Store in refrigerator. Makes 11 servings.