Chopped Salad With Cilantro-Cumin Dressing

• 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

1. Combine the beans, corn, chiles, =, celery, green onions, bell pepper and cilantro in a large mixing bowl.
2. 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.
3. To serve, spoon the salad onto a bed of lettuce or greens.
4. 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.
5. * Daily Value.

black beans, wholekernel corn, green chiles, celery, green onion, red medium, fresh cilantro, olive oil, red wine vinegar, ground cumin, romaine lettuce leaf

Taken from www.food.com/recipe/chopped-salad-with-cilantro-cumin-dressing-435674 (may not work)