Diabetes Recipes

Mexican Salad

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Mexican Salad

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Nutrition Facts

Makes: 4 Serving(s)

Amount Per Serving

Calories: 103.6

Total Fat: 2.3g

Saturated Fat: 0.3g

Cholesterol: 0mg

Sodium: 470mg

Total Carbohyrdates: 18.9g

Dietary Fiber: 6.5g

Protein: 6.2g

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Category: Salads

This Recipe Makes: 4 Serving(s)

What you'll need

  • 1 head(s) of red leaf or green leaf lettuce, shredded
  • 1 small bunch of red radishes, grated
  • 2 tbsp. minced cilantro
  • 15 oz can cooked black beans, drained
  • 3 tbsp. fresh lemon juice (dressing)
  • 3 tbsp. tahini (dressing)
  • 1 tbsp. apple cider vinegar (dressing)
  • 2 tsp. mustard (make sure it does not have any ingredients excluded in the anti-inflammatory diet) (dressing)
  • 4 tbsp. filtered water (dressing)


  • Step 1
    Combine lettuce leaves, radishes, and cilantro. Pour beans over the top.
  • Step 2
    In a small bowl or large cup, whisk together dressing ingredients.
  • Step 3
    Drizzle dressing over salad, and serve.
  • Step 4
    SUBSTITUTIONS: There are many ways to modify this salad. You can use tarragon vinegar instead of apple cider vinegar. One variation is to bake salmon, season it with a little lemon, and place it on top of the beans before adding the dressing. You may need to make a little more dressing if you are adding salmon. Also try adding tomatoes, if tolerated, or avocados.