Black bean and salsa salad

1/2 cn (15 oz) corn; drained
    1/2 cn (15 oz) Black beans; drained
    3/4 c  Celery; chopped
    1/4 c  Green onion; chopped
    1/8 c  Cilantro; chopped
      6 oz Salsa;
    1/8 c  Red wine vinegar;
 
  In a large bowl, comine first five ingredients; mix well.  Blend
  salsa and vinegar. Pour over salad and toss well. Cover and chill.
  Spoon onto lettuce leaves.  This was for 8, but I have reduced to 4
  people Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1
  VEGETABLE EXCHANGE CHO: 0g; FAT: 1g; CAL: 116
  
  Brought to you and yours by Nancy O'Brion and her Meal-Master.