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The Mexican flavors in this salad are enhanced when the salad is refrigerated for at least one hour.


SALAD
2 (11-ounce) cans vacuum-packed whole kernel corn with red and green sweet peppers, drained
1 (15-ounce) can black beans, drained, rinsed
1 (4 1/2-ounce) jar sliced mushrooms, drained
1/2 cup sliced green onions
1/2 cup peeled, thinly sliced cucumbers
2 tablespoons finely chopped fresh jalapeño peppers

DRESSING
1/3 cup oils
1/4 cup rice wine vinegar or white wine vinegar
1/4 cup orange juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1 tablespoon grated orange peel
1 to 2 teaspoons cumin seed
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.


Marlys Ward - Mankato, Minnesota
Bake-Off® Contest 34,1990
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.