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Ingredients Jump to Instructions ↓

  1. Robbie Shelton

  2. 1/3c Oil

  3. 1/4c Rice Wine Vinegar or White

  4. Vinegar

  5. 1/4c Orange Juice

  6. 1 ts Garlic; minced

  7. 1/2ts Salt

  8. **BEFORE SERVING**

  9. 1/4c Fresh Cilantro; chopped

  10. 1 tb Orange Peel; grated

  11. 2 ts Cumin seed (or 1 ts)

  12. **DRESSING**

  13. finely chopped **SALAD**

  14. 2 cn Mexicorn;

  15. 11oz,

  16. drained 15 oz Black beans; drained, rinsed

  17. 4 1/2oz Sliced Mushrooms; drained

  18. 1/2c Green Onions; sliced

  19. 1/2c Cucumbers; peeled, slice

  20. thin

  21. 2 tb Fresh Jalapeno Pepper;

  22. Lettuce Leaves

Instructions Jump to Ingredients ↑

  1. + In large bowl, combine all salad ingredients; blend well.

  2. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt.

  3. Pour over salad; toss gently.

  4. Cover; refrigerate 1 to 2 hours to blend flavors.

  5. Just before serving, drain salad.

  6. Stir in cilantro, orange peel and cumin seed.

  7. Serve in lettuce-lined bowl or on lettuce-lined plates.

  8. Store in refrigerator.

  9. Makes 11 (1/2-cup) serving.

  10. Pillsbury bake-off recipes - Green Giant Mushroom Edition.

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