Bean Trio with Citrus Cumin Dressing

By ADW|2017-01-06T10:21:43-05:00Updated: August 5th, 2009|Diabetes Recipes, Dips & Spreads, Vegetables|0 Comments


  • 1 (19oz) can black beans
  • 1 (19oz) can dark red kidney beans
  • 1 (15oz) can garbanzo beans, drained and rinsed
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup red onion chopped small
  • 1/2 cup celery hearts chopped small
  • 2 tbsp fresh parsley chopped
  • 2 tbsp Splenda Granular
  • 4 tbsp lemon juice
  • 3 tbsp orange juice
  • 2 tbsp lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/4 tsp ground cumin


  1. Drain and rinse black, kidney and garbanzo beans.
  2. In a large bowl, mix together beans, corn, onion, celery and parsley.
  3. In a medium bowl, whisk together Splenda, olive oil, salt, lemon, lime, and orange juices and cumin.
  4. Pour sauce over beans and toss.
  5. Refrigerate for two hours and toss again before serving

Food Exchanges: 1 Starch.

Nutritional Info (per serving):
Makes 14 Servings
1 serving = 4.5g
Calories:    120
Carbohydrate:    18g
Protein:    6g
Dietary Fiber:    5g
Total Fat:    3g
Saturated Fat:    440mg

Recipe and photograph courtesy of Spelnda Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

Leave A Comment

Go to Top