Ingredients:
2 Tbsp. chopped red onion
1 tsp. olive oil
1 15-oz. can black beans, drained
1 Tbsp. balsamic vinegar
1 Tbsp. fresh lemon juice
¼ tsp. ground cumin
¼ tsp. dried oregano
dash cayenne pepper
1 Tbsp. minced cilantro

Preparation:
In a medium nonstick saucepan, saute’ onion in olive oil over low heat until onion wilts, about 4 minutes. Stir in the drained beans and next five ingredients. Simmer, uncovered, for 5 minutes, stirring occasionally. If beans seem dry, add 1-2 tablespoons of water. Stir in the cilantro. Serve hot.

Serves 2.

Per serving:
202 calories, 32 g carbohydrate, 12 g protein, 4 g fat, 12 g fiber, 0 mg cholesterol, 656 mg sodium

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The Joslin Diabetes Quick and Easy Cookbook, Copyright © 1998 by Frances Towner Giedt, Bonnie Polin, Ph.D., and Joslin Diabetes Center.