Black Bean & Salsa Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 ounce: Salsa,
1/8 cup: Red wine vinegar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp