Yield: 4 servings
Measure | Ingredient |
---|---|
½ can | (15 oz) corn; drained |
½ can | (15 oz) Black beans; drained |
¾ cup | Celery; chopped |
¼ cup | Green onion; chopped |
⅛ cup | Cilantro; chopped |
6 ounces | Salsa; |
⅛ cup | Red wine vinegar; |
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.