Ingredients :
1 Cup Low-Sodium Or Regular Stewed Tomatoes
1 Tablespoon Olive Oil
1/2 Tablespoon Cider Vinegar
1/2 Teaspoon Dried Marjoram Leaves
1/2 Teaspoon Dried Thyme Leaves
1/4 Teaspoon Salt, Or To Taste (Optional)
2-3 Drops Hot Pepper Sauce
2 Cups Cooked Brown Rice
1 (15 Ounce) Can Low-Sodium Or Regular Kidney Beans, Rinsed And Well Drained
1/4 Cup Thinly Sliced Green Onion, Including Tops
1 Large Celery Stalk, Diced
Directions :
1. In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme, salt (if desired), and hot pepper sauce.
2. Stir to mix well.
3. Stir in the rice, beans, onion, and celery.
4. Serve the salad at room temperature, or cover and refrigerate before serving.
5. Leftover salad will keep in the refrigerator 2 to 3 days.
Nutritional Information Per Serving (1/2 cup) :
Calories: 100,
Fat: 2g,
Saturated Fat: 0g,
Calories From Fat: 17,
Cholesterol: 0mg,
Sodium: 16mg,
Carbohydrate: 17g,
Dietary Fiber: 3g,
Sugars: 2g,
Protein: 4g
Diabetic Exchanges :
1 Starch,
1/2 Monounsaturated Fat
Source : "The Diabetes Snack Munch Nibble Nosh Book" via The Diabetic Gourmet Daily Recipe Mailer
