Spicy Corn and Black Bean Salad
- Ready In:
- 15mins
- Ingredients:
- 15
- Yields:
-
11.5 cups
- Serves:
- 11
ingredients
- 2 (609.51 g) can regular canned corn, adding chopped green and or 0 red sweet pepper
- 425.24 g can black beans, drained and rinsed
- 127.57 g can mushrooms, drained
- 118.29 ml green onion, sliced
- 118.29 ml cucumber, peeled and sliced thinly
- 29.58 ml fresh jalapenos, peppers finely chopped
-
Dressing
- 78.78 ml oil (I use olive oil)
- 59.14 ml rice vinegar
- 59.14 ml orange juice
- 4.92 ml garlic, minced
- 2.46 ml salt
-
Before serving
- 59.14 ml fresh cilantro, chopped
- 14.79 ml orange rind, grated
- 4.92-9.85 ml cumin seed
- lettuce leaf
directions
- In large bowl, combine all salad ingredients, blend well.
- In small bowl blend w/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss.
- Cover, refrigerate 1-2 hours to blend.
- Just before serving, drain salad.
- Stir in cilantro, orange peel and cumin seed.
- Serve in lettuce lined bowl or plates.
- Note: This is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl.
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RECIPE SUBMITTED BY
Agnes DiFonzo
United States