Agnes DiFonzo's Note:
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.
My Private Note
Units: US | Metric
- 2 (609.51 g) can Mexican-style corn or 2 (609.51 g) can regular canned corn, adding chopped green and or 0-22 red sweet pepper
- 425.24 g can black beans, drained and rinsed
- 127.57 g can mushrooms, drained
- 118.29 ml green onion, sliced
- 118.29 ml cucumber, peeled and sliced thinly
- 29.58 ml fresh jalapenos, peppers finely chopped
- 78.07 ml oil (I use olive oil)
- 59.14 ml rice vinegar
- 59.14 ml orange juice
- 4.92 ml garlic, minced
- 2.46 ml salt
- 1In large bowl, combine all salad ingredients, blend well.
- 2In small bowl blend w/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss.
- 3Cover, refrigerate 1-2 hours to blend.
- 4Just before serving, drain salad.
- 5Stir in cilantro, orange peel and cumin seed.
- 6Serve in lettuce lined bowl or plates.
- 7Note: 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.
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Nutritional Facts for Spicy Corn and Black Bean Salad
Serving Size: 1 (121 g)
Servings Per Recipe: 11
- Amount Per Serving
- % Daily Value
- Calories 146.0
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 300.2 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 2.8 g
- Sugars 0.9 g
- Protein 4.3 g