Southwestern Bean Salad


Classifications: Salads

Qty Measure Ingredient


1 15-1/2oz can kidney beans, rinsed & drained

1 15oz can black beans, rinsed & drained

1 15-1/2oz can garbanzo beans, rinsed & drained

2 ribs celery, sliced

1 medium red onion, diced

1 medium tomato, diced

1 cup frozen corn, thawed


3/4 cup thick and chunky salsa

1/4 cup vegetable oil

1/4 cup lime juice

1 1/2 teaspoons chili powder

1 teaspoon salt, optional

1/2 teaspoon cumin

Instructions: 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.



Background: Note: DIABETIC EXCHANGES: One 3/4-cup serving (prepared without added salt) equals 2 starch, 1 vegetable,1 fat; also, 210 calories, 382 mg sodium, 0 cholesterol, 32 gm carbohydrate, 8 gm protein, 7 gm fat.

Serves: 10

Food Exchanges: