CORN AND BLACK BEAN SALAD
Yield: Makes 4 cups Serving size about 1/2 cup
Source : The Diabetic Gourmet Daily Recipe Mailer
Notes: 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.
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; Protein: 6 g; Sodium: 60 mg; Cholesterol: 66 mg; Fat:
6 g; Carbohydrates: 20 g
Exchanges: 1 Bread/Starch, 1 Vegetable, 1 Fat
