Spicy Corn and Black Bean Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

This recipe is from a computer software program that I cannot find. I made this for a picnic and it was completely devoured! It's really excellent.

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans Mexican-style corn or 2 (10 3/4 ounce) cansregular canned corn, adding chopped green and or red sweet pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (4 1/2 ounce) can mushrooms, drained
  • 12 cup green onion, sliced
  • 12 cup cucumber, peeled and sliced thinly
  • 2 tablespoons fresh jalapenos, peppers finely chopped
  • Dressing

  • 13 cup oil (I use olive oil)
  • 14 cup rice vinegar
  • 14 cup orange juice
  • 1 teaspoon garlic, minced
  • 12 teaspoon salt
  • Before serving

  • 14 cup fresh cilantro, chopped
  • 1 tablespoon orange rind, grated
  • 1 -2 teaspoon cumin seed
  • lettuce leaf

Directions

  1. In large bowl, combine all salad ingredients, blend well.
  2. In small bowl blend w/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss.
  3. Cover, refrigerate 1-2 hours to blend.
  4. Just before serving, drain salad.
  5. Stir in cilantro, orange peel and cumin seed.
  6. Serve in lettuce lined bowl or plates.
  7. Note: This is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl.
Most Helpful

Excellent. I used water in place of the oil. I also used fresh mushrooms and regular cooking onions in place of the green onions. I added the cilantro directly to the mixture and marinated it along with everything else. This was an easy salad to make and tasted wonderful. Thanks for the recipe.

Cilantro in Canada April 04, 2008