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Quinoa and Black Bean Salad Recipe for Diabetics

Quinoa and Black Bean Salad Recipe for Diabetics

Ready in under an hour, this Quinoa and Black Bean Salad is low in calories and chock-full of fiber — and flavor!
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Ingredients

Preparation time:
20 minutes
Cooking time:
30 minutes (cooking and cooling).

Directions

Yield:
11 servings

Serving size:
about 3/4 cup

Bring 3 cups of water to a boil in a two-quart saucepan. Add quinoa and bring back to a boil. Cover and cook over medium heat for about 12 minutes or until the quinoa has absorbed all of the water. Remove from heat and fluff. Let cool slightly.

While the quinoa is cooking, toss beans with vinegar, corn, green pepper, tomato, green onions, and cilantro in a large bowl. In a small bowl, whisk together lime juice, salt, black pepper, cumin, and oil. Add the cooled quinoa to the vegetables and drizzle the dressing over salad. Toss to combine. This salad may be made one day ahead, covered, and chilled.

Nutrition Information:

Calories: 170 calories, Carbohydrates: 26 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 190 mg, Fiber: 4 g

Exchanges per serving: 2 starch, 1 fat. Carbohydrate choices: 2.

This recipe was developed by Sandy Bjerkness, RD, LD, a research dietitian and freelance writer from Rochester, Minnesota.

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