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Corn and Black Bean Salad

marti

marti

Corn and Black Bean Salad



From Diabetic Gourmet Magazine /

Diabetic Gourmet Magazine | Diabetic Recipes, Diabetic Diet and Meal Plans - Official Site

Award-winning diabetes lifestyle magazine with diabetic recipes, diabetes meal plans, diet tips and tools. Helping people living with diabetes since 1995.
diabeticgourmet.com diabeticgourmet.com



Purple black beans, golden sweet corn and diced red and green bell pepper make a colorful medley in this easy salad. Make it ahead and refrigerate; it keeps up to 5 days.

Recipe Yield: Makes 4 cups. Serving size is about 1/2 cup.

View Online / Print Version

Ingredients



1 (15-oz.) can cooked black beans, drained

1 (10-oz.) can corn kernels, drained

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

2 green onions, sliced

2 tablespoon minced parsley

1 tablespoon vegetable oil

2 tablespoons lime juice

Freshly ground black pepper, to taste

Directions

In large bowl, toss together ingredients, except pepper.

Generously sprinkle salad with pepper.

Cover and refrigerate 2-24 hours before serving.

Nutritional Information Per Serving:

Calories: 120

Fat: 6 grams

Sodium: 60 milligrams

Cholesterol: 66 milligrams

Protein: 6 grams

Carbohydrates: 20 grams

Diabetic Exchanges: 1 Bread/Starch, 1 Vegetable, 1 Fat
 
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