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Black bean and salsa salad

Yield: 4 servings

Ingredients:

• 1/2 cn (15 oz) corn; drained 1/8 c Cilantro; chopped
• 1/2 cn (15 oz) Black beans; drained 6 oz Salsa;
• 3/4 c Celery; chopped 1/8 c Red wine vinegar;
• 1/4 c Green onion; chopped

Instructions:

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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