Black Bean Mexicali Salad
Black Bean Mexicali Salad
YIELD Makes 7 servings
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This dish is packed with healthy carbs. It also makes a scrumptious dip paired with baked corn tortilla chips.
INGREDIENTS
| 1 | can (15 ounces) black beans, rinsed and drained |
| 1 | cup fresh or thawed frozen corn |
| 6 | ounces roasted red bell peppers, cut into thin strips or coarsely chopped |
| 1/2 | cup chopped red or yellow onion, divided |
| 1/3 | cup mild chipotle or regular salsa |
| 2 | tablespoons cider vinegar |
| 2 | ounces part-skim mozzarella cheese, cut into 1/4-inch cubes |
PREPARATION:
- Place all ingredients except cheese and 1 tablespoon onion in medium bowl. Toss gently to blend well. Let stand 15 minutes to blend flavors.
- Just before serving, gently fold in all but 2 tablespoons cheese. Sprinkle remaining cheese and reserved tablespoon onion on top.
Note
Serve within 30 minutes to take advantage of flavors at their peak.
This recipe appears in: Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 cup |
| Sodium | 278 mg |
| Protein | 7 g |
| Fiber | 5 g |
| Carbohydrate | 22 g |
| Cholesterol | 5 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 13 % |
| Calories | 124 |
DIETARY EXCHANGE:
| Starch | 1-1/2 |
| Meat | 1/2 |
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