Southwest Black Bean & Corn Salad

Makes 8 servings.


1 15-ounce can black beans, drained and rinsed
1 15-ounce can corn niblets, drained
½ cup garbanzo beans or chickpeas, drained
½ cup frozen peas (do not thaw)
½ cup sliced black olives
1 medium red pepper, diced
½ medium red onion, diced
½ cup diced jicama (optional)
6 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon sugar or Splenda Granular (or 2 packets)
2 teaspoons crushed garlic
¾ teaspoon cumin
¼ teaspoon salt
¼ teaspoon red pepper
½ cup fresh cilantro, chopped

Southwest Black Bean & Corn Salad


1. Place black beans, corn, garbanzo beans, peas, olives, pepper, onion and jicama in a large bowl.
2. In a small bowl, whisk together vinegar, oil, Splenda, garlic, cumin, salt and red pepper. Pour over salad and stir to coat. Add fresh cilantro and stir once more.
3. Refrigerate for at least 1 hour. Keeps well for several days.

Nutritional Info (per serving):

Calories 155
Fat 6g (.5g saturated)
Carbohydrate 22g
Fiber 7g
Protein 6g
Sodium 350mg

Diabetic Exchange: 1 Carbohydrate, 1 Vegetable, 1 Fat
WW point comparison: 3 points

Marlene Koch, RD, is a registered dietitian who has specialized in delicious food and healthy lifestyles for over twenty years. Marlene holds a degree in Nutritional Science from the University of Los Angeles, California. Marlene is a best-selling author of healthy, low-sugar cookbooks. Marlene is a frequent guest on TV, radio and websites such as iVillage and
Read more about Marlene Koch

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