Tuesday, July 13, 2010

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.

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