Black bean and salsa salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | can | (15 oz) corn; drained |
| ½ | can | (15 oz) Black beans; drained |
| ¾ | cup | Celery; chopped |
| ¼ | cup | Green onion; chopped |
| ⅛ | cup | Cilantro; chopped |
| 6 | ounces | Salsa; |
| ⅛ | cup | Red wine vinegar; |
Directions
In a large bowl, comine first five ingredients; mix well. Blend salsa and vinegar. Pour over salad and toss well. Cover and chill.
Spoon onto lettuce leaves. This was for 8, but I have reduced to 4 people Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CHO: 0g; FAT: 1g; CAL: 116 Brought to you and yours by Nancy O'Brion and her Meal-Master.
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