Black Bean and Salsa Salad

1/2 cn (15 oz) corn; drained

1/2 cn (15 oz) Black beans; drained

3/4 c Celery; chopped

1/4 c Green onion; chopped

1/8 c Cilantro; chopped

6 oz Salsa;

1/8 c 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.