Black bean salad

Preparation time: 20 minutes
Chilling time: 3 to 4 hours

 

1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups cooked corn kernels
2 tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup chopped red onion
1 or 2 fresh jalapeño peppers, seeded and finely chopped, to taste
1/4 cup lime juice
1/4 cup olive oil
1/2 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red chili

Combine all ingredients in large bowl. Chill several hours before serving.

Yield: about 5 cups
Serving Size: 1/2 cup

Nutrition Facts

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.

More Beans & Legumes recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.