"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Soule
Added: Friday, May 26, 2006


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

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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