Title: Black Bean and Salsa Salad
Categories: Diabetic Salad Bean Vegetarian
Yield: 4 Servings

1/2	cn	(15 oz) corn; drained
1/2	cn	(15 oz) Black beans; drained
3/4	c	Celery; chopped
1/4	c	Green onion; chopped
1/8	c	Cilantro; chopped
6	oz	Salsa;
1/8	c	Red wine vinegar;

In a large bowl, comine first five ingredients; mix well. Blend salsa and vinegar. Pour over salad and toss well. Cover and chill. Spoon onto lettuce leaves. This was for 8, but I have reduced to 4 people Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CHO: 0g; FAT: 1g; CAL: 116

Brought to you and yours by Nancy O'Brion and her Meal-Master.

previous

next