1 can (16 ounces) black beans, drained and rinsed
1 can (11 ounces) whole-kernel corn, drained
1 can (4 ounces) mild green chiles, chopped, undrained
1 cup thinly- sliced celery
1 cup thinly- sliced green onions
1 red medium bell pepper, diced
1/4 cup chopped, fresh cilantro
5 tablespoons olive oil
1/4 cup red wine vinegar
1 teaspoon ground cumin
Romaine lettuce leaves, for garnish

Combine the beans, corn, chiles, celery, green onions, bell pepper and cilantro in a large mixing bowl.

Whisk the oil, vinegar and cumin in a separate smaller bowl. Pour the dressing over the vegetables and stir until thoroughly coated. Let stand 15 minutes to blend the flavors, or refrigerate up to 2 hours before serving.

To serve, spoon the salad onto a bed of lettuce or greens.

Servings: 12

Submitted by: Canned Food Alliance