Southwestern Bean Salad Diabetic |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This is an old recipe given to me over 15 years ago. It is a sweet version of the triditional three bean salad. I have made this a Diabetic friendly recipe. Ingredients:
ingredients |
1 can ( 15 1/2 -oz ) kidney beans, rinsed and drained |
1 can ( 15 1/2 -oz ) black beans, rinsed and drained |
1 can ( 15 1/2 -oz ) garbanzo beans, rinsed and drained |
2 celery-sticks, sliced |
1 medium red onion, diced |
1 medium tomato, diced |
1 cup frozen corn, thawed |
dressing |
3/4 cup thick and chunky salsa |
1/4 cup vegetable oil |
1/4 cup lime juice |
1 1/2 tsp. chili powder |
1 tsp. salt, optional |
1/2 tsp. ground cumin |
Directions:
1. In a bowl, combine beans, celery, onion, tomato and corn. In a small bowl, combine dressing ingredients; mix well. Pour over the bean mixture and toss to coat. Cover and chill for at least 2 hours.
2. Serving size: 3/4 cup
3. Calories per serving: 210, Sodium: 382mg, Fat: 7g, Carbohydrate: 32mg,
4. Diabetic Friendly
5. Diabetic Exchanges; 2 starch, 1 veg, 1 Fat
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