Featured Recipes: Black Bean Salad

From the recipe archives of Diabetes Self-Management Magazine.

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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.