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

Recipe courtesy of www.canolainfo.org

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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