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ANNINSD Posts: 5,878
5/20/11 9:48 P

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Boy I messed this thread up. I thought I was getting it in the Salad Thread.

Ann

Ann in San Diego


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5/20/11 6:39 P

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THAT DOES SOUND GOOD. emoticon
THANKYOU

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SARAHINFL's Photo SARAHINFL Posts: 1,457
5/20/11 3:44 P

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Thank you Ann, I am anxious to try this salad. It will take me a few days to eat it, I wonder if the cheese will hold up?

Catch Ya Later
Sarah
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ANNINSD Posts: 5,878
5/20/11 3:32 P

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Black Bean Mexicali Salad
July 2006 newsletter pg 4

1 (15 oz) can black beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1/2 cup chunky salsa (mild, med. or hot)
2 tabl. apple cider vinegar
2 tabl. Splenda Granular
3/4 cup shredded Kraft Reduced Fat Cheddar Cheese

In a large bowl, combine blk. beans, corn red pepper and onion.
Add salsa, vinegar and Splenda. Mix well to comgine.
Stir in Cheddar cheese. Cover and refrigerate for at least
15 minutes. Gently stir again just before serving

Serves 6 (2/3 cup)
136 cal, 4g fat, 7g pr, 18g ca, 111mg so. 130mg Cl, 4g fi

Diabetic Exch. 1 St,1/2 Ve, 1/2 Mt

Carb choices 1

Ann's Notes: The second time I made this I only used 1 tabl. of
Splenda and liked it much better. 2 tabl. was too sweet.


Edited by: ANNINSD at: 5/20/2011 (15:35)
Ann in San Diego


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