Spicy Corn And Black Bean Salad

Ingredients

2 packages mexicorn
475 gr black beans
45 gr mushrooms
60 gr green onions
50 gr cucumbers
30 gr jalapeno pepper
80 ml oil
60 ml rice wine vinegar
60 ml orange juice
3 gr garlic
1 gr salt
34 gr cilantro
6 gr orange peel
4 gr cumin seed

Instructions

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 ( 0.5-cup) serving. Pillsbury bake-off recipes Green Giant Mushroom Edition.