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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 11 oz. cans corn
1 15 oz. can black beans
1 4.5 oz. jar sliced mushrooms
1/2 cup peeled, sliced cucumber
1/2 cup green onion
2 tsp, jalepeno pepper

1/3 cup oil
1/4 cup white vinegar
1/4 cup orange juice
1 tsp. minced garlic
1/2 tsp. salt
1 tsp. grated orange peel
1-2 tsp. cumin seed
1/4 cup cilantro-chopped
Directions:
Directions:
Mix together corn, black beans rinsed and drained, mushrooms, 1/2 cup peeled, thinly sliced cucumber, sliced green onion, and finely chopped jalepeno. Mix remaining ingredients for dressing, except for cilantro. Combine salad ingredients and dressing. Cover and refrigerate 2-3 hours. Add cilantro before serving.
Personal Notes:
Personal Notes:
" I received this recipe from a friend in Montpelier, Vermont. She was a great hostess and cook, whose husband had been in the service with Bob during World War II. "

 

 

 

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