TLC Cooking "Black Bean Mexicali Salad"

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:

DIETARY EXCHANGE:

Starch	1-1/2
Meat	1/2

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