California Avocado-Bean Salad with Salsa Verde - 22g Carbs, 6g Fiber, 4g Sugar
From: The Healthy Carb Diabetes Cookbook
Serves: 6
Serving Size: 1 cup
1 (15oz can) organic black beans, well-drained
1 (15oz can) organic cannellini or other white beans, well-drained
1 cup diced red onion
1 1/3 cups diced red or yellow bell pepper
1 large jalapeno pepper with or without seeds, minced
--> Optional
1/4 cup chopped fresh cilantro
2/3 cup commercially made tomatillo sauce (salsa verde)
1 Hass avocado, peeled and diced
1/4 tsp sea salt, or to taste
1. In large bowl combine the beans, onion, bell pepper, jalapeno
(if using), and cilantro.
2. Stir in the tomatillo sauce. Then add the avocado and salt and
stir gently. Serve as a salad.
Serves: 6
Serving Size: 1 cup
Nutrition per Serving:
150 Calories, 5g Total Fat, 1g Saturated Fat, 0mg Cholesterol,
150mg Sodium, 22g Total Carbs, 6g Dietary Fiber, 4g Sugars, 6g Protein
Exchanges/Choices: 1 Starch, 1 Vegetable, 1 Fat
