Submitted by Marlene Metherel
Yield: 4 servings
½ can (15 oz) Corn, drained ½ can (15 oz) Black Beans, drained ¾ cup Celery, chopped ¼ cup Green Onion, chopped 1/8 cup Cilantro, chopped 6 oz. Salsa 1/8 cup Red wine vinegar
In a large bowl, combine first five ingredients, mix well.
Blend salsa and vinegar. Pour over salad and toss well.
Cover and chill. To serve - spoon onto lettuce leaves. |
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