- 1 (15-ounce) can black beans, rinsed and drained
- 1 (12-ounce) jar thick and chunky mild salsa
- 1 (8 3/4-ounce) can no-salt-added corn, drained
- 4 cups cooked brown rice
- 1 cup (4 ounces) shredded Monterey Jack cheese
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.
Yield: 8 cups. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 334, 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.