-Robbie Shelton
******SALAD******
2 can Mexicorn, (corn and red and green peppers), 11oz, drained
15 oz Black beans, drained, rinsed
4 1/2 oz Sliced Mushrooms, drained
1/2 cup Green Onions, sliced
1/2 cup Cucumbers, peeled, slice thin
2 tbsp Fresh Jalapeno Pepper, finely chopped
******DRESSING******
1/3 cup Oil
1/4 cup Rice Wine Vinegar or White Vinegar
1/4 cup Orange Juice
1 tsp Garlic, minced
1/2 tsp Salt
*****BEFORE SERVING*****
1/4 cup Fresh Cilantro, chopped
1 tbsp Orange Peel, grated
2 tsp Cumin seed (or 1 ts)
Lettuce Leaves
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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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