Recipe: Rainbow Salsa (using black beans and corn with creamy dressing)

RAINBOW SALSA

1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups yellow frozen corn, thawed
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 medium red onion, finely chopped
FOR THE DRESSING:
1/2 cup reduced-fat sour cream
1/4 cut fat-free mayonnaise
3 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Combine beans and vegetables in a bowl.

Stir together sour cream and mayonnaise.

Add vinegar and seasonings and pour over bean mixture, stirring to combine.

Makes 8 servings

Nutrients per serving: 110 calories, 2 grams fat, 6 mg cholesterol, 263 mg
sodium, 20 grams carbohydrates, 5 grams protein.

Source: The Family Style Soul Food Diabetes Cookbook by Roniece Weaver