Spicy Corn and Black Bean Salad

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.

• Ready In: 15 mins
• Serves: 11
• Yields: 11 1/2 cups

Ingredients

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

• Dressing

• 1⁄3 cup  oil (I use olive oil)
• 1⁄4 cup rice vinegar
• 1⁄4 cup  orange juice
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon salt

• Before serving

• 1⁄4 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.