Black bean salad :: Diabetes Self-Management

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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.

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