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Black Bean and Salsa Salad

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Yield: 4 servings

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

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 OBrion and her Meal-Master.

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Comments

Black Bean and Salsa Salad<br /> Yield: 4 servings<br /> <br /> 1/2 cn (15 oz) corn; drained 1/8 c Cilantro; chopped<br /> 1/2 cn (15 oz) Black beans; drained 6 oz Salsa;<br /> 3/4 c Celery; chopped 1/8 c Red wine vinegar;<br /> 1/4 c Green onion; chopped <br /> <br /> In a large bowl, comine first five ingredients; mix well. Blend<br /> salsa and vinegar. Pour over salad and toss well. Cover and chill.<br /> Spoon onto lettuce leaves. This was for 8, but I have reduced to 4<br /> people Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1<br /> VEGETABLE EXCHANGE CHO: 0g; FAT: 1g; CAL: 116<br /> <br /> Brought to you and yours by Nancy OBrion and her Meal-Master.<br /> <br />
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