Yield: 10 servings
Measure | Ingredient |
---|---|
1 can | Kidney beans -- 15 1/2 oz |
\N \N | Rinsed and drained |
1 can | Black beans -- 15 oz. |
\N \N | Rinsed and drained |
1 can | Garbanzo beans -- 15 1/2 oz |
\N \N | Rinsed and drained |
2 eaches | Celery ribs -- sliced |
1 medium | Red onion -- diced |
1 medium | Tomato -- diced |
1 cup | Frozen corn -- thawed |
\N \N | Dressing: |
¾ cup | Salsa -- thick & chunky |
¼ cup | Vegetable oil |
¼ cup | Lime juice |
1½ teaspoon | Chili powder |
1 teaspoon | Salt -- optional |
½ teaspoon | Ground cumin |
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.
Yield: 10 servings. Diabetic Exchanges: One ¾ cup serving (prepared without added salt) equal 2 starch, 1 vegetable, 1 fat; also 210 calories, 382 mg sodium, 0 cholesterol, 32 gm carbohydrate, 8 gm protein, 7 gm fat.
Recipe By : Taste Of Home