See Also: Black Bean Mexicali Salad(recipes)
Mexicali Bean & Cheese Salad(recipes)
Balinese black-eye bean salad(recipes)
Jicama and Black Bean Salad(recipes)
Spicy Orzo and Black Bean Salad(recipes)
Black Bean Dip(recipes)
Black Bean Soup(recipes)
Black Bean Salsa(recipes)
Black Bean Quesadillas(recipes)
Black Bean Chili(recipes)

Black Bean Mexicali Salad (recipes)


Black Bean Mexicali Salad

Yield: Makes 7 servings

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





Ingredients:



1can (15 ounces) black beans, rinsed and drained

1cup fresh or thawed frozen corn

6ounces roasted red bell peppers, cut into thin strips or coarsely chopped

1/2cup chopped red or yellow onion, divided

1/3cup mild chipotle or regular salsa

2tablespoons cider vinegar

2ounces part-skim mozzarella cheese, cut into 1/4-inch cubes









Preparation:





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.







Note:

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