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Black Bean Mexicali Salad

Black Bean Mexicali Salad

Black Bean Mexicali Salad

This dish is packed with healthy carbs. It also makes a scrumptious dip paired with baked corn tortilla chips.


Makes 7 servings


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


  1. Place all ingredients except cheese and 1 tablespoon onion in medium bowl. Toss gently to blend well. Let stand 15 minutes to blend flavors.
  2. Just before serving, gently fold in all but 2 tablespoons cheese. Sprinkle remaining cheese and reserved tablespoon onion on top.


Serve within 30 minutes to take advantage of flavors at their peak.

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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