Title: Black Bean and Salsa Salad
Categories: Diabetic, Salads, Beans, Vegetarian
Yield: 4 servings
1/2 cn (15 oz) corn; drained 1/8 c Cilantro; chopped
1/2 cn (15 oz) Black beans; drained 6 oz Salsa;
3/4 c Celery; chopped 1/8 c Red wine vinegar;
1/4 c Green onion; chopped
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.
