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Spicy Corn and Black Bean Salad

Serves: 11
Total Calories: 125

Ingredients

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 cucumber
2 tablespoons finely chopped fresh jalapeño peppers

DRESSING
1/3 cup oil
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 teaspoon cumin seed
lettuce leaves

Directions:

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.

Nutrition Per Serving (1/2 cup): Calories 110 Protein 4g Carbohydrate 18g Fat 2g Sodium 200mg

PICTURE: Top to bottom: Spicy Corn and Black Bean Salad, Cabbage Salad Vinaigrette with Crunchy Noodles

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 11
Total Calories: 125
Calories from Fat: 73

This Spicy Corn and Black Bean Salad recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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