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Mexican Corn Black Bean Salad

Mexican Corn Black Bean Salad

Ingredients:

  • 2 cans Mexicorn — (corn and red and
  • peppers), 11oz — drained
  • 15 ounces Black beans; drained — rinsed
  • 4 1/2 ounces Sliced Mushrooms — drained
  • 1/2 cup Green Onions — sliced
  • 1/2 cup Cucumbers; peeled — slice
  • 2 tablespoons Fresh Jalapeno Pepper — finely chopped
  • 1/3 cup Oil
  • 1/4 cup Rice Wine Vinegar or White — Vinegar
  • 1/4 cup Orange Juice
  • 1 teaspoon Garlic — minced
  • 1/2 teaspoon Salt
  • 1/4 cup Fresh Cilantro — chopped
  • 1 tablespoon Orange Peel — grated
  • 2 teaspoons Cumin seed (or 1 ts)
  • Lettuce Leaves

Description:

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.

Mexican Corn Black Bean Salad
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