A citrus marinade brings the vegetables to life. Serve this salad as a side dish or as an entree. From The American Diabetes Association’s “Tex Mex Diabetes Cooking” book.
Lime juice, 1/2 cup
olive oil, ¼ cup
crushed red pepper flakes, 1 tsp
garlic (minced), 3 clove
honey, 1 ½ tbsp
romaine lettuce (chopped), 6 cup
black beans (rinsed and drained), 15 oz
jicama (peeled and chopped), 1 cup
corn (drained), 15 oz
red bell pepper (cored, seeded, and diced), 1
ripe avocados (peeled and diced), 2
reduced fat Monterey Jack cheese, 1/2 cup
1. To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.
2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.
Saturated fat, 3g
Trans fat, 0g
Cholesterol, less than 5mg
Total sugars, 7g
Prep time: 15 minutes
Serves: 8; Serving size: 1 ½ cups