Fiery chipotle corn salad (Diabetic)


1 can (15 ounces) low-sodium corn
1 can (15 ounces) black beans
1 small chipotle pepper in adobo sauce, chopped
(increase to 2 peppers for a hotter salad)
1 medium (3-inch diameter) red or green tomato,
1 cup chopped celery (stalks and leaves)
Dash of salt


Rinse and drain corn and beans. Place in a small bowl. Add remaining ingredients
and stir well. This salad can also be used as a salsa to top hamburgers, omelets,
and grilled meats or fish.
Yield: 4 cups
Serving size: 1/2 cup

Helpful Hints:

Preparation Time 5 Minutes
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 100
Carbohydrate: 20 g
Protein: 5 g
Fat: 0 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 48 mg
Fiber: 5 g
Exchanges per serving: 1 starch, 1/2 lean meat
Carbohydrate choices: 1

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