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Salsa Salad Bowl
Source: Diabetic Cooking Magazine

A spicy salad of tomatoes, peppers, black beans, and mozzarella with a light citrus dressing.

Prep Time: -1 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 63.2
Total Carbs 7.3 g
Dietary Fiber 1.8 g
Sugars 3.1 g
Total Fat 3.9 g
Saturated Fat 0.5 g
Unsaturated Fat 0.5 g
Potassium 0.0 mg
Protein 1.2 g
Sodium 151.7 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  low sodium canned black beans
1 pint  fresh cherry tomatoes
4 floz  Cheese, mozzarella, string, sticks
0 1/2 each  dried poblano peppers
0 1/2 cup  fresh chopped red onion
0.33333 cup  fresh cilantro
0 1/4 cup  fresh lime juice
1 tbsp  extra virgin olive oil
0 1/4 tsp  salt
0.125 tsp  ground cayenne (red pepper)
  1. In medium mixing bowl, combine beans, tomatoes, cheese, green pepper, onion and cilantro.
  2. In small container, combine lime juice, olive oil, salt and cayenne. Cover each and refrigerate until needed.
  3. To transport, place equal amounts of salad in 4 quart-size plastic resealable bags or lidded container. Stir dressing and put about 1 1/2 tablespoons of dressing in each of 4 small plastic resealable bags. Place the smaller bags inside the larger bags with salad.
  4. To serve, pour dressing into quart-size bag with salad. Seal bag and toss to coat salad with dressing.

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