Combine black beans, salsa, and corn in a saucepan and warm over medium heat until bubbly (approximately 10 minutes). Spoon 1/2 cup bean mixture over 1/2 cup hot, cooked rice. Sprinkle with 2 tablespoons of cheese and serve.
Calories: 334 calories, Carbohydrates: 59 g, Protein: 11 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 444 mg, Fiber: 4 g
Exchanges per serving: 3 1/2 starch, 1/2 whole milk. Carbohydrate choices: 4.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.