Diabetic -- Salsa Salad Bowl -- from Joanie

[Guest guest]

Salsa Salad Bowl

 

1 can (15 oz.) low sodium black beans, rinsed and drained

1 pint cherry tomatoes, preferably sweet grape, quartered

4 oz. Mozzarella cheese, cut into 1/4 " cubes

1/2 green bell pepper, chopped

1/2 cup chopped red onion

1/3 cup chopped cilantro leaves

1/4 cup lime juice (juice of 2 medium limes)

1 TB extra virgin olive oil (EVOO)

1/4 tsp. salt

 

1. In medium mixing bowl, combine beans, tomatoes, cheese, green pepper,

onion and cilantro.

 

2. In small covered jar, combine lime juice, olive oil, salt and cayenne.

Cover and shake well.

Refrigerate until needed.

 

3. To transport salad, place equal amounts of salad in 4 quart sized plastic

resealable bags or

lidded container. Stir dressing and put about 1-1/2 tablespoons of dressing

in each of 4 small

plastic resealable bags. Place the smaller bags inside the larger bags with

salad.

 

4. To serve, pour dressing into quart size bag with salad. Seal bag and toss

to coat salad with

dressing.

 

Yield: 4 servings.

 

Nutrition Information:

Per serving (1-1/2 cups salad) = Calories 282, Calories from Fat 30%,

Total Fat 10 g, Sat Fat 4 g, Cholesterol 16 mg, Carbs 37 g, Fiber 11 g,

Protein 17 g, Sodium 140 mg.

 

Daibetic Exchanges: 2 Starch, 1 Vegetable, 1 Meat, 1 Fat.