-Robbie Shelton
           ******SALAD******
      2 cn Mexicorn; (corn and red and

           -green peppers), 11oz,
           -drained
     15 oz Black beans; drained, rinsed

  4 1/2 oz Sliced Mushrooms; drained

    1/2 c  Green Onions; sliced

    1/2 c  Cucumbers; peeled, slice

           -thin
      2 tb Fresh Jalapeno Pepper;

           -finely chopped
           ******DRESSING******
    1/3 c  Oil

    1/4 c  Rice Wine Vinegar or White

           -Vinegar
    1/4 c  Orange Juice

      1 ts Garlic; minced

    1/2 ts Salt

           *****BEFORE SERVING*****
    1/4 c  Fresh Cilantro; chopped

      1 tb Orange Peel; grated

      2 ts Cumin seed (or 1 ts)

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