Free Recipe Spicy Corn and Black Bean Salad
Recipe Type: Free Salad Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 11
Ingredients for Spicy Corn and Black Bean Salad Recipe
-Robbie Shelton
******DRESSING******
******SALAD****** 1/3
c Oil
2 cn Mexicorn; (corn and red and
1/4 c Rice Wine Vinegar or White
-green peppers), 11oz,
-Vinegar
-drained 1/4
c Orange Juice
15 oz Black beans; drained, rinsed
1 ts Garlic; minced
4 1/2 oz Sliced Mushrooms; drained
1/2 ts Salt
1/2 c Green Onions; sliced
*****BEFORE SERVING*****
1/2 c Cucumbers; peeled, slice
1/4 c Fresh Cilantro; chopped
-thin 1
tb Orange Peel; grated
2 tb Fresh Jalapeno Pepper;
2 ts Cumin seed (or 1 ts)
-finely chopped
Lettuce Leaves
Spicy Corn and Black Bean Salad Preparation
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.
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