Black Bean Mexicali Salad

This recipe comes from a cookbook entitled "Backyard Entertaining"
serves 7 ( about 1/2 c. = 1 point)

15 oz. canned black beans, rinsed and drained

1 c. frozen corn, thawed

6 oz roasted red peppers, coarsely chopped

1/2 c. chopped yellow onion

1/3 c. mild salsa

2 T. cider vinegar

2 oz. mozzarella cheese, cubed

Place all ingredients except cheese in a bowl. Stir to combine. Let stand 15 minutes to allow flavors to combine. Stir in cheese.