Preparation time: 20 minutes
Chilling time: 3 to 4 hours
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 ½ cups cooked corn kernels
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup chopped red onion
- 1 or 2 fresh jalapeño peppers, seeded and finely chopped, to taste
- ¼ cup lime juice
- ¼ cup olive oil
- ½ cup chopped fresh cilantro
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground red chili
Instructions
Combine all ingredients in large bowl. Chill several hours before serving.
Nutrition Facts
Yield: about 5 cups
Serving Size: 1/2 cup
Per Serving:
Calories: 143
Carbohydrate: 20 g
Protein: 5 g
Fat: 6 g
Saturated fat: <1 g
Sodium: 339 mg
Fiber: 4 g
Exchanges per serving: 1 starch, 1 vegetable, 1 fat
Carbohydrate choices: 1
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.
Reprinted with permission from Diabetes Self-Management. © 2009 R.A. Rapaport Publishing, Inc. Visit us at DiabetesSelfManagement.com.
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