Chopped Salad with Cilantro-Cumin Dressing

Submitted by: Richard FL
Source: Mealtime.org
 

Ingredients:

1 can (11 ounces) whole-kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1 can (4 ounces) mild green chiles, chopped, undrained
1 red bell pepper, diced
1 cup celery, thinly sliced
1 cup thinly sliced green onions
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

Directions:

Combine the corn, beans, chiles, bell pepper, celery, green onion 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.