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.
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