Southwest Style Chopped Salad Serving Size - 8 Prepared By - Katherine Recipe Rating
			1/2 large or 1 medium sweet onion 1/2 bunch fresh cilantro 1 "seedless" cucumber (or 2 regular cucumbers) 1 green bell pepper 1 red bell pepper 1 can (14 oz) extra sweet corn 1 can (15 oz) black beans 1 pint grape tomatoes 1/4 cup red wine vinegar 1/2 cup olive oil 1 TB Cajun seasoning
			Dice the onion, cucumber and peppers into small (less than 1/2 inch) pieces, and place in salad bowl. Chop the cilantro leaves and stems finely and add to the salad. Drain the can of corn. Drain and rinse the can of black beans and add both to the salad. Cut the grape tomatoes in half or leave whole. Add to salad. Mix the olive oil, vinegar and cajun seasoning in a separate container to make a vinaigrette. Pour over salad. Toss gently to mix well and let it sit for an hour or two in the refrigerator to let the flavors blend. Serve cold.