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|
- 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.
Serve within 30 minutes to take advantage of flavors at their peak.
|Serving Size:||1/2 cup|
|Calories from Fat||13 %|
|Total Fat||2 g|
|Saturated Fat||1 g|
Check out more recipes for Mexican