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Spicy Corn & Black Bean Salad with Mushroom & Cucumber

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Submitted by ivy

Spicy Corn and Black Bean Salad with Mushroom and Cucumber recipe

YIELD

11 servings

PREP

5 min

COOK

0 min

READY

90 min

Ingredients

salad
11 2
OUNCES CANS CORN
Mexican style, with red and green peppers, 2 cans, drained
15 433.5
OUNCES ML/G BLACK BEANS
drained, rinsed
4 ½ 130.1
OUNCES ML/G MUSHROOMS
sliced drained
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
sliced
½ 118
CUP ML CUCUMBERS
peeled, slice, thin
2 30
TABLESPOONS ML JALAPEÑO PEPPER
fresh, finely chopped
dressing
⅓ 79
CUP ML VEGETABLE OIL
¼ 59
CUP ML RICE VINEGAR
or white vinegar
¼ 59
CUP ML ORANGE JUICE
1 5
TEASPOON ML GARLIC
minced
½ 2.5
TEASPOON ML SALT
Before serving
¼ 59
CUP ML CILANTRO
fresh, chopped
1 15
TABLESPOON ML ORANGE ZEST
grated
2 10
TEASPOONS ML CUMIN
(or 1 teaspoon)
11 11
LETTUCE
leaves, or more as needed *

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. Makes 11 (½-cup) serving.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 120 53% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 112mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 2% • Vitamin C 9%
Calcium 2% • Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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