Black Bean Mexicali Salad

• 1 can black beans, rinsed and drained
• 1 cup fresh or thawed frozen corn
• 6 oz. roasted red bell peppers, cut into think strips or coursely chopped
• 1/2 cup chopped red or yellow onion, divided
• 1/3 cup thick and chunky salsa
• 2 tbsp cider vinegar
• 4 tbsp diced green chiles
• 2 oz part-skim mozzarella cheese, cut into 1/4 inch cubes

Place all ingredients except cheese and 1 tbsp onion in a medium mixing bowl. Toss gently to blend well. Let stand 15 minutes to blend flavors.

Fold in all but 2 tbsp cheese just before serviing. Sprinkle remaining cheese and reserved tbsp onion on top.

(I served with a bed of wild rice)