25 Jan 2016
The vegetables either raw or roasted, if companions to your main dish can control your glucose level and even help prevent diabetes. These can also be a part of healthy diabetic diet. Scientific studies have proven this statement. Soluble fibers are found in fruits and vegetables are good for diabetics. Sugar delays absorption controlling glucose levels in the blood. However diabetic patients should do great care in case of food, also should use special food made for diabetics.
Two ingredients as corn & black beans are a complement to diabetic diet. Corn salad and beans are high in fiber as well as protein. Corn is the only cereal in which we find beta carotene, also it provides fiber, carbohydrates, and vitamins of group B (including B1 and B3).
It must include in diabetic diet for the main reason that is, corn helps metabolize fat much faster. It improves intestinal system and helps reducing high cholesterol.
Roasted vegetables are a different way to eat vegetables if you prefer to consume hot instead of cold salad. This version is full of flavor. Let’s have a look over this diabetic recipe…
Diabetic diet: Corn and black beans salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
1 1/2 cups thawed corn
1 can black beans (15 ounces)
1 cup jicama (Mexican turnip), peeled and chopped
1/2 medium red onion, chopped
2 tablespoons cilantro, chopped and washed
1/2 jalapeno, chopped
4 sprigs of green onions, chopped
1/4 red pepper (bell pepper), clean, seeded, chopped
For the dressing
1/4 cup olive oil
1 1/2 tablespoon lemon juice
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
Rinse and drain the beans; also add them to corn salad in a bowl. Add jicama, red onion, red pepper and jalapeno cut into 1/2 inch pieces. Mix dressing ingredients in a blender, add them to the vegetables and stir well. Sprinkle scallions and cilantro to the serving dish before serving.