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Ingredients:
1/2 can (15 oz) corn, drained
1/2 can (15 oz) black beans, drained
3/4 cup celery, chopped
1/4 cup green onion, chopped
1/8 cup cilantro, chopped
6 oz salsa
1/8 cup red wine vinegar
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.
Servings: 4
The rich would have to eat money if the poor did not provide food Russian proverb
More information:
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Black Bean & Salsa Salad Recipe brought to you by Mexican Recipes To-Go
