Yields: 7 Servings Prep: 5 Mins Cook: 15 Mins

Black Bean Mexicali Salad


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 Ortega Thick and Chunky Salsa
2 tablespoons cider vinegar
3 tablespoons Ortega Diced Green Chiles
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.

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