F C M FAST FIX
For easy entertaining, you can cover and refrigerate this salad a few hours before guests arrive so you don’t have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna.
—Melissa Wharton, Cincinnati, OH
Start to Finish: 20 min. • Makes: 16 servings
2 cups shredded romaine
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons chopped red onion
2 cups frozen corn, thawed
2 English cucumbers, chopped
4 medium tomatoes, chopped
1/2 cup reduced-fat ranch salad dressing
1 teaspoon cumin seeds
In a 4-qt. glass bowl, layer the first six ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.
Per 1 cup: 93 cal., 2g fat (0 sat. fat), 2mg chol., 180mg sod., 15g carb. (3g sugars, 4g fiber), 4g pro.
Diabetic exchanges: 1 starch.