Spicy Corn & Black Bean Salad with Mushroom & Cucumber
Spicy Corn and Black Bean Salad with Mushroom and Cucumber recipe
Yield
11 servingsPrep
5 minCook
0 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| salad | |||
| 11 | ounces |
corn
Mexican style, with red and green peppers, 2 cans, drained |
|
| 15 | ounces |
black beans
drained, rinsed |
|
| 4 ½ | ounces |
mushrooms
sliced drained |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
cucumbers
peeled, slice, thin |
|
| 2 | tablespoons |
jalapeño pepper
fresh, finely chopped |
|
| dressing | |||
| ⅓ | cup |
vegetable oil
|
|
| ¼ | cup |
rice vinegar
or white vinegar |
|
| ¼ | cup |
orange juice
|
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
| Before serving | |||
| ¼ | cup |
cilantro
fresh, chopped |
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | teaspoons |
cumin
(or 1 teaspoon) |
|
| 11 |
lettuce
leaves, or more as needed |
*
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| salad | |||
| 2 | cans |
corn
Mexican style, with red and green peppers, 2 cans, drained |
|
| 433.5 | ml/g |
black beans
drained, rinsed |
|
| 130.1 | ml/g |
mushrooms
sliced drained |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
cucumbers
peeled, slice, thin |
|
| 3E+1 | ml |
jalapeño pepper
fresh, finely chopped |
|
| dressing | |||
| 79 | ml |
vegetable oil
|
|
| 59 | ml |
rice vinegar
or white vinegar |
|
| 59 | ml |
orange juice
|
|
| 5 | ml |
garlic
minced |
|
| 2.5 | ml |
salt
|
|
| Before serving | |||
| 59 | ml |
cilantro
fresh, chopped |
|
| 15 | ml |
orange zest
grated |
|
| 1E+1 | ml |
cumin
(or 1 teaspoon) |
|
| 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.
