Diabetic Cooking

Salads

Six-Bean Party Salad

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Ingredients

  • 2 romaine lettuce hearts
  • 1 can (about 8 ounces) reduced-sodium lima beans, rinsed and drained
  • 1 can (about 15 ounces) reduced-sodium pinto beans, rinsed and drained
  • 1 can (about 15 ounces) reduced-sodium dark red kidney beans, rinsed and drained
  • 1 can (about 15 ounces) reduced-sodium chickpeas, rinsed and drained
  • 1 can (about 15 ounces) reduced-sodium black beans, rinsed and drained
  • 1 can (about 15 ounces) reduced-sodium pigeon peas, rinsed and drained
  • 1/2 cup reduced-fat Italian salad dressing

Directions

Set aside 10 romaine lettuce leaves for garnish. Thinly slice remaining lettuce leaves; place in large bowl.

Add beans and dressing to lettuce; toss gently to coat.

Stand lettuce leaf upright in each of 10 glasses. Spoon 1 cup salad mixture into each glass.

Yield: 10 servings. Serving size: 1 cup salad.

Nutrition Facts Per Serving:
Calories: 224, Carbohydrates: 40 g, Protein: 13 g, Fat: 2 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 392 mg, Fiber: 11 g

Exchanges per serving: 2 1/2 Bread/Starch, 1 Meat.


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