Black Bean & Salsa Saladdiabetic, salads, vegetarian 1/2 can (15 oz) corn; drained 1/2 can (15 oz) black beans; drained 3/4 cup celery; chopped 1/4 cup green onion; chopped 1/8 cup cilantro; chopped 6 oz salsa 1/8 cup 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. |
