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Black Bean Mexicali Salad
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Publications International, Ltd., the Editors of. "Black Bean Mexicali Salad." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/black-bean-mexicali-salad-a-recipe.htm> 05 December 2008.
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:
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:
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 |
This recipe appears in: Mexican
