Fiesta Corn Salad

1 (15 ounce) can dark red kidney beans
    or back beans, drained, rinsed
1 (10 ounce) package frozen whole kernel corn, thawed
1 medium tomato, peeled, seeded and chopped
1/4 cup sliced scallions
1 jalapeno pepper, minced
1/4 cup chili sauce
3 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves

In large bowl, combine first 5 ingredients. In small bowl, combine chili sauce and remaining ingredients except lettuce; pour over vegetables and stir to coat. Chill.

Serve on lettuce.

Makes 4 to 6 servings (about 4 cups).