Southwestern Sausage Salad

1 (14-ounce) package jalapeņo/chili-flavored smoked sausage, cut in small chunks
1 (15-1/2 ounce) can black beans, well rinsed and drained
2 cups fresh or frozen and cooked extra sweet corn, thawed
1 medium green bell pepper, seeded and chopped
1/3 cup prepared peppercorn ranch salad dressing
1/2 cup (lightly packed) chopped fresh cilantro
4 to 8 romaine lettuce leaves, washed, drained and chilled

1. Over medium heat, in a heavy nonstick skillet, cook sausage until cooked through, stirring occasionally.  Remove sausage from pan with a slotted spoon and drain on paper towels.
2. Meanwhile, in a large bowl combine well-drained black beans, corn and bell pepper.  Add cooked sausage.
3. Stir in salad dressing and cilantro; stir well to combine all ingredients.
4. May be made ahead and chilled for several hours or may be served immediately.
   

Serve each portion on crisp lettuce leaves.