Spicy Corn and Black Bean Salad

90 minutes Prep: 5 minutes Cook: 0 minutes

104 calories per serving view nutrition facts

11 servings suggest servings

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Ingredients


salad
2	cans	corn	red and green peppers, 11oz,, drained
15	ounces	black beans	drained, rinsed
4 1/2	ounces	mushrooms	sliced drained
1/2	cup	scallions, spring or green onions	sliced
1/2	cup	cucumbers	peeled, slice, thin
2	tablespoons	jalapeno pepper	fresh, finely chopped

dressing
1/3	cup	vegetable oil
1/4	cup	rice wine vinegar	or white vinegar
1/4	cup	orange juice
1	teaspoon	garlic	minced
1/2	teaspoon	salt

Before serving
1/4	cup	cilantro	fresh, chopped
1	tablespoon	orange zest	grated
2	teaspoons	cumin	(or 1 teaspoon)
11 or more	each	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.

Makes 11 (1/2-cup) serving.

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Nutrition Facts

Serving Size 60g

Amount per Serving

Calories 104 60% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 109mg	5%
Total Carbohydrate 8.0g	3%
Dietary Fiber 3.0g	11%
Sugars 0.0g
Protein 3.0g	6%

Vitamin A	2%		Vitamin C	7%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe was a hit. I don't understand those who said this dish did not have enough flavor. They must have used old spices. I too used chicken broth instead of bullion. I also added a tsp of salt and some rosemary. Instead of Parmesan, I used Monteray Jack cheese. This will definitely be served again in our home.

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