Spicy Corn and Black Bean Salad Recipe

-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.