Black Bean Salad

1 can no-salt-added black beans
1 medium green or red bell pepper, chopped
2 medium fresh tomatoes, diced
1 stalk celery, chopped
½ small red onion, chopped
½ cup fresh or frozen corn
½ cup light or reduced-fat Italian dressing
2 Tbsp. taco sauce
2 tsp. lime juice

 

Place beans in colander and rinse under cold water; drain well.   Place in bowl, add all ingredients and mix well.  Best if mixture can be chilled 2 hours or more.  

Serve over a bed of dark leafy greens if desired.

Note:  Serve with baked/low-fat whole grain tortilla chips that do not contain partially hydrogenated oils in the ingredient list. Note:  May use 1 ½ cups cooked black beans for canned.

Note:  May substitute other beans such as Northern, white kidney, pinto, etc.

 

Yield: 7 (3/4-cup)servings

PER SERVING:     
CALORIES: 100     
FAT: 3g            SATURATED FAT: 0g
SODIUM: 170mg
CARBOHYDRATE: 15g    
CHOLESTEROL: 0mg   
PROTEIN: 4g
FIBER: 4g

WeightWatchers Points:  1

 

Diabetic Exchange: 1 carbohydrate

Search for more Heart Healthy Recipes.