Spicy Corn And Black Bean Salad

• 11 ounces corn, Mexican-style drained
• 15 ounces black beans drained, rinsed
• 4 1/2 ounces mushrooms sliced, drained
• 1/2 cup onions green, sliced
• 1/2 cup cucumbers peeled, slice thin
• 2 teaspoon jalapeno pepper fresh, finely chopped
• 13 cup vegetable oil
• 1/4 cup rice vinegar or white binegar
• 1/4 cup orange juice
• 1 tablespoon garlic minced
• 1/2 teaspoon salt
• 1/4 cup cilantro frsh, chopped
• 1 tablespoon oranges peeled, grated
• 2 tablespoons cumin seeds

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.

corn, black beans, mushrooms, onions green, cucumbers, jalapeno pepper, vegetable oil, rice vinegar, orange juice, garlic, salt, cilantro frsh, oranges, cumin seeds

Taken from recipeland.com/recipe/v/spicy-corn-black-bean-salad-48249 (may not work)