Diabetes Recipes - Black Bean and Edamame Avocado Salad

Black Bean and Edamame Avocado Salad

 

Bring some exotic flavours to the table with this delicious Mexican-style salad.

Makes 4 servings

Cooking time: N/A

Ingredients

• 1/2 of a 15 oz (425 g) can black beans, rinsed and drained


• 1 cup (250 mL) fresh or frozen shelled edamame, thawed


• 1 medium yellow squash, diced


• 1 medium celery stalk, thinly sliced


• 2 Tbsp (30 mL) lime juice


• 1 Tbsp (15 mL) canola oil


• 1/2 tsp (2 mL) chopped fresh rosemary


• 1/4 tsp (1 mL) salt


• 1/4 tsp (1 mL) coarsely ground black pepper


• 1 ripe medium avocado, peeled, seeded and chopped

Instructions

1. In a medium bowl, combine black beans, edamame, squash, celery, lime juice, canola oil, rosemary, salt and black pepper. Toss gently, yet thoroughly until well coated.


2. Just before serving add the avocado and toss gently.

Notes

Canada's Choices per serving:

½ carbohydrate

½ meat and alternative

Yield: 4 cups (1 L); serves 8 - 1/2 cup per serving

Nutritional Information

Per Serving

Calories	100
Total fat	5 g
Saturated fat	0 g
Cholesterol	0 mg
Sodium	80 mg
Carbohydrates	11 g
Fiber	4 g
Protein	5 g

 

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