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90 minutes
Prep: 5 minutes
Cook: 0 minutes
104 calories per serving view nutrition facts
11 servings
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| 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 |
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.
| % 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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