Chopped Salad With Cilantro-Cumin Dressing - cooking recipe

Ingredients

1 (16 ounce) can black beans, drained and rinsed
1 (11 ounce) can whole-kernel corn, drained
1 (4 ounce) can canned sliced green chiles, mild
1 cup thinly- sliced celery
1 cup thinly- sliced green onion
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 leaf, for garnish

Preparation

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.
Nutritional Information Per Serving: Calories 110; Total Fat 6g; Saturated fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrate 10g; Fiber 3g; Protein 3g Vitamin A 10%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV.
* Daily Value.