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Diabetes
Outreach Network
Fun Recipes by
Robin Ann Williams, MA, RD, CDE |
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| Fresh
Corn Salad |
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Ingredients
| 3
ears |
cooked
corn, cooled, with kernels cut off (canned or frozen corn
can be substituted if fresh is not available) |
| 1
can |
black
soybeans (low sodium) (2 cups) |
| 4
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green
onions sliced including the green tops |
| 1
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sweet
red pepper chopped |
| 1
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sweet
green pepper chopped |
| 1
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large
tomato seeded and chopped |
| 1
cup |
frozen
edamane (green soy beans) |
| ½
cup |
cilantro
chopped |
| 2
Tbsp |
balsamic
vinegar |
| 4
tsp |
olive
oil |
| ½
tsp |
ground
cumin seed (preferably freshly ground) |
| ½
tsp |
fresh
ground pepper |
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Method |
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In a large bowl combine
first seven ingredients. In a small jar combine vinegar, olive
oil, cumin and pepper. Shake to combine. Pour over vegetables
and toss to mix. |
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| Nutritional
Information - |
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Yield:
12 cups
Serving Size: 1 cup |
| Calories:
120
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Fat:
4
g |
| Carbohydrate:
16
g |
Saturated Fat: 0.4 g |
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Fiber: 5
g |
Poly unsaturated Fat: 1
g |
| Protein:
7
g |
Mono unsaturated Fat:
1.5 g |
| Sodium:
13
mg |
Cholesterol:
0
mg |
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