Here’s a quick and easy recipe I saw in a magazine: It’s diabetes-friendly, Southwest-inspired, and loaded with black beans (which I love). Sounds tasty, too.

Black Bean Side Salad

• 1/2 15-oz. can black beans
• 1 finely chopped plum tomato
• 1 minced scallion
• 1 diced red bell pepper
• 2 tbsp. minced cilantro
• 2 tbsp. lemon juice
• 1 tsp. olive oil
• 1/8 tsp. ground cumin
• Salt (optional)
• Pepper

In a small bowl, combine rinsed and drained black beans with plum tomato, scallion, red bell pepper, and cilantro; toss. In a measuring cup, whisk together lemon juice, olive oil, ground cumin, salt, and pepper to taste. Pour over bean mixture and toss again.

Serves two to four.

Per serving (1/4 of recipe): 64 cal., 2 g fat (0g. Sat.), 0 mg chol., 3g fiber, 3 g pro., 10 g carb., 323 mg sod.

I'll let you know if I decide to make this and will post a thumbs up or down.

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