1 can (15-oz) kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 small green bell pepper, chopped
1/4 cup finely chopped scallion
1 jalapeno pepper, cored, seeded, chopped
1/2 cup shredded Monterey Jack cheese
1 tbsp vegetable broth
1 tbsp tomato paste
1 tsp white wine vinegar
2 tsp olive or canola oil
dash of salt, optional
freshly ground black pepper to suit taste
1/4 tsp ground cumin
1/8 tsp chipotle chile powder*
In a large bowl combine the beans, tomatoes, bell pepper, scallion, halapeno pepper, and the cheese; toss gently to mix together well.
To make the dressing:
In a small bowl or cup, combine the broth, tomato paste, vinegar, oil, salt, pepper, cumin, and chile powder. Stir to blend well; pour over the salad in the large bowl. Toss well and set aside around 5 minutes before serving.
*Chipotle chile powder is quite hot so use only a sprinkle if you cannot take the heat!
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.