Toasted Corn and Black Bean Salad

• 6 tablespoons olive oil
• 8 ounces smoked ham, cut into 1/2-inch cubes
• 1 (15 1/4 ounce) can whole kernel corn
• 1 red bell pepper, diced
• 1 cup celery, thinly sliced
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (4 ounce) canchopped mild green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup green onion, thinly sliced
• 14 cup chopped cilantro
• 14 cup red wine vinegar
• salt and pepper
• 1 head romaine lettuce leaf (or)

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
2. Add the ham and corn, and cook until tinged with brown, stirring often.
3. Add the pepper and celery and cook until the vegetables are crisp-tebder, about 3 minutes.
4. Stir in the beans, green chilies, cumin and chili powder, and cook another minute, until the beans are heated through.
5. Remove from heat and stir in the green onions, cilantro, vinegar and remaining oil; add salt and pepper to taste.
6. Mound the greens on a large platter or on individual plates and spoon the warm salad over top.
7. Garnish with thyme sprigs.
8. Servings: 6.
9. Nutritional Information Per Serving: 283 calories; 15 g fat; 11 mg cholesterol; 912 mg sodium; 32 g carbohydrate; 10 g fiber; 11 g protein.

olive oil, ham, whole kernel corn, red bell pepper, celery, black beans, green chilies, ground cumin, chili powder, green onion, cilantro, red wine vinegar, salt, romaine lettuce leaf

Taken from www.food.com/recipe/toasted-corn-and-black-bean-salad-438699 (may not work)