Black Bean and Salsa Salad

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.