Black Bean and Corn Salad


Classifications: Salads

Qty Measure Ingredient


1/3 cup olive or vegetable oil

1 tablespoon red wine vinegar

1 teaspoon cider vinegar

1 clove garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt, optional

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

2 15oz cans black beans, rinsed and drained

1 8oz can whole kernel corn, drained

3/4 cup red onion, chopped

1/2 cup sweet red pepper, chopped

Instructions: In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn onion and red pepper; toss well. Cover and chill 8 hours or overnight.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared without salt) equals 1 starch, 1 fat; also 111 calories, 146 mg sodium, 0 cholesterol, 12 gm carbohydrate, 3 gm protein, 6 gm fat.

Serves: 12

Food Exchanges: