25+ Delicious Holiday Diabetes-Friendly Black Bean Recipes for a Healthier Feast

The holiday season is a time to gather with friends and family, share delicious meals, and celebrate traditions.

However, for those managing diabetes, finding recipes that are both festive and health-conscious can be a challenge.

The good news is that black beans, packed with fiber and protein, are a diabetes-friendly superfood that can be incorporated into various holiday dishes.

We’ve compiled a list of over 25 holiday diabetic black bean recipes that are not only tasty but also help regulate blood sugar levels.

From savory appetizers to hearty mains and refreshing salads, these recipes will make your holiday spread both flavorful and healthy.

Whether you’re hosting a holiday dinner or looking for simple yet delicious meal ideas, these black bean recipes are the perfect solution.

They are easy to make, bursting with flavor, and, most importantly, designed to support your health while allowing you to enjoy the festivities without worry.

Read on to discover a variety of recipes that will help you make the most of the season, keeping you feeling satisfied and energized throughout.

25+ Delicious Holiday Diabetes-Friendly Black Bean Recipes for a Healthier Feast

Incorporating black beans into your holiday meals is an easy and delicious way to maintain a balanced diet while managing diabetes.

These 25+ holiday diabetic black bean recipes offer a wide range of options, from cozy soups and savory sides to vibrant salads and festive wraps.

By choosing ingredients that are high in fiber and protein, you can ensure that your holiday dishes not only taste great but also support your health.

Whether you’re making a festive dinner or preparing a simple side, these recipes will allow you to indulge in the season’s flavors without compromising your wellbeing.

Celebrate the holidays with these nutritious, diabetic-friendly black bean dishes, and enjoy the best of both worlds!

Holiday Black Bean Salad with Avocado and Citrus Dressing

This festive black bean salad is a refreshing and nutritious addition to any holiday table. With black beans, creamy avocado, and a zesty citrus dressing, it provides a balance of healthy fats, protein, and fiber. It’s perfect for anyone looking for a diabetes-friendly side dish that’s both satisfying and light.

Recipe:

• 1 can of black beans (rinsed and drained)
• 1 ripe avocado, diced
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon orange juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, avocado, red bell pepper, red onion, corn, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, orange juice, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine, ensuring the ingredients are coated well.
4. Refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

This holiday black bean salad is both a delicious and health-conscious option for those managing their blood sugar levels. The avocado offers healthy fats that help stabilize blood sugar, while the black beans provide a great source of protein and fiber. The citrus dressing gives the salad a fresh, tangy kick that’s perfect for the festive season. It’s easy to prepare, colorful, and will leave your guests feeling nourished and satisfied without compromising on taste or health.

Stuffed Holiday Sweet Potatoes with Black Beans and Greek Yogurt

This hearty yet light stuffed sweet potato recipe combines the natural sweetness of roasted sweet potatoes with the savory richness of black beans and creamy Greek yogurt. It’s a perfect diabetic-friendly main dish or side that satisfies hunger and keeps blood sugar in check.

Recipe:

• 4 medium sweet potatoes
• 1 can of black beans (rinsed and drained)
• 1/2 cup diced tomatoes
• 1/4 cup red onion, finely diced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce each sweet potato a few times with a fork and drizzle with olive oil. Place on a baking sheet and bake for 40-45 minutes, or until soft.
2. While the potatoes bake, heat a pan over medium heat and sauté the red onion until soft, about 3-4 minutes.
3. Add the black beans, diced tomatoes, cumin, paprika, salt, and pepper to the pan. Stir and cook for another 5-7 minutes, until everything is heated through.
4. Once the sweet potatoes are done, cut them open lengthwise and gently fluff the insides with a fork.
5. Spoon the black bean mixture into each sweet potato, topping with a dollop of Greek yogurt and a sprinkle of cilantro.

This stuffed sweet potato dish is not only diabetes-friendly but also incredibly filling, making it a great choice for any holiday meal. The natural sweetness of the sweet potatoes pairs beautifully with the earthy black beans, while the Greek yogurt provides a creamy, protein-packed finish. The dish is rich in fiber, which helps regulate blood sugar levels, making it a healthy, flavorful option that guests of all dietary needs can enjoy. It’s a nourishing, well-balanced recipe that will shine as the centerpiece of your holiday spread.

Holiday Black Bean and Quinoa Casserole

A savory, gluten-free casserole that’s both hearty and light, this black bean and quinoa dish is perfect for holiday gatherings. With a blend of spices, quinoa’s complete protein, and the filling nature of black beans, this casserole is not only festive but also a great option for those managing diabetes.

Recipe:

• 1 cup quinoa (rinsed)
• 1 can of black beans (rinsed and drained)
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 cup low-fat shredded cheese (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until soft, about 5 minutes.
4. Add the diced tomatoes, black beans, cumin, chili powder, garlic powder, paprika, salt, and pepper to the skillet. Stir and cook for an additional 5-7 minutes.
5. In a large casserole dish, combine the cooked quinoa and the black bean mixture. Mix well and smooth the top.
6. If desired, sprinkle shredded cheese on top and bake for 20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven, garnish with fresh cilantro, and serve.

This black bean and quinoa casserole is a warm, comforting dish that is full of flavor and nutrition. Quinoa provides all nine essential amino acids, making it a complete protein, while black beans add fiber and protein to keep blood sugar levels stable. The casserole can easily be made ahead of time and baked just before serving, making it an ideal dish for busy holiday preparations. It’s a great way to enjoy a hearty, satisfying meal without worrying about blood sugar spikes, ensuring you stay both nourished and healthy during the festive season.

Holiday Black Bean and Veggie Stir-Fry

This colorful stir-fry is a perfect diabetes-friendly dish for the holiday season. It combines the protein-packed goodness of black beans with an assortment of vibrant, nutrient-rich vegetables. The light stir-fry sauce adds a savory touch, making it a healthy, delicious side dish or main course.

Recipe:

• 1 can of black beans (rinsed and drained)
• 1 cup broccoli florets
• 1/2 cup bell peppers (red and yellow), thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey (optional)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon chili flakes (optional for a kick)
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat. Add the garlic and onion and sauté until fragrant, about 2-3 minutes.
2. Add the carrots, bell peppers, and broccoli to the pan. Stir-fry for about 5-7 minutes, until the vegetables are tender yet still vibrant and crisp.
3. Stir in the black beans, soy sauce, rice vinegar, honey (if using), ginger, and chili flakes. Cook for an additional 3-5 minutes, allowing the flavors to meld together.
4. Garnish with sesame seeds before serving.

This holiday black bean and veggie stir-fry is an excellent way to add a variety of fresh vegetables to your holiday meals. The combination of vegetables like bell peppers, carrots, and broccoli provides a rich source of vitamins and antioxidants, while the black beans offer fiber and protein to help stabilize blood sugar levels. The simple stir-fry sauce adds just the right amount of flavor without being overly heavy, making this dish a light and satisfying option. Whether served as a side dish or a main course, it’s sure to be a hit at your holiday table.

Black Bean and Pumpkin Chili

This hearty and warming black bean and pumpkin chili brings together the best of fall flavors. Packed with fiber, protein, and antioxidants, it’s a great option for those looking for a filling yet healthy meal that won’t cause blood sugar spikes during the holidays.

Recipe:

• 1 can of black beans (rinsed and drained)
• 1 1/2 cups pumpkin puree
• 1 can diced tomatoes (no added sugar)
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes until softened.
2. Add the cumin, chili powder, cinnamon, paprika, salt, and pepper. Stir to coat the vegetables in the spices.
3. Add the black beans, pumpkin puree, and diced tomatoes to the pot. Stir well to combine.
4. Bring the chili to a simmer, reduce the heat, and cook for 25-30 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning as needed before serving.
6. Garnish with fresh cilantro before serving.

This black bean and pumpkin chili is a nourishing, comforting dish that’s perfect for the cooler holiday season. Pumpkin is rich in beta-carotene and fiber, which helps support eye health and digestion, while black beans add protein and fiber to keep you full and satisfied. The spices in the chili give it a warm, inviting flavor, while the lack of added sugars ensures it remains diabetes-friendly. It’s a simple, one-pot dish that can be made ahead and served to a crowd or enjoyed as a cozy solo meal.

Black Bean and Spinach Holiday Tacos

These festive black bean and spinach tacos are a vibrant and healthy twist on a classic holiday dish. The black beans are combined with sautéed spinach and a tangy lime dressing, making them perfect for a nutritious, diabetes-friendly holiday meal.

Recipe:

• 1 can of black beans (rinsed and drained)
• 2 cups fresh spinach, chopped
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 6 small whole wheat or corn tortillas
• 1/4 cup Greek yogurt or low-fat sour cream (optional)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
2. Add the chopped spinach to the skillet and sauté until wilted, about 2-3 minutes.
3. Stir in the black beans, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, spoon the black bean and spinach mixture into each tortilla. Top with a dollop of Greek yogurt or sour cream, and garnish with fresh cilantro and a squeeze of lime juice.

These black bean and spinach tacos are a healthy, festive option for anyone looking for a light yet satisfying meal during the holidays. The combination of black beans and spinach provides a great source of fiber and antioxidants, while the whole wheat or corn tortillas add whole grains to the dish. The Greek yogurt or sour cream adds a creamy element without the extra fat, making this meal diabetes-friendly. With the fresh flavors of cilantro and lime, these tacos are a bright, delicious choice for your holiday menu.

Holiday Black Bean and Zucchini Fritters

These crispy, golden-black bean and zucchini fritters are a fun, healthy holiday appetizer or side dish. With the richness of black beans and the freshness of zucchini, these fritters are easy to make and full of flavor, all while being diabetes-friendly.

Recipe:

• 1 can of black beans (rinsed and drained)
• 1 large zucchini, grated
• 1/4 cup onion, finely chopped
• 1/4 cup whole wheat flour (or gluten-free flour)
• 1 egg
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying
• Fresh parsley for garnish

Instructions:

1. Grate the zucchini and squeeze out excess water using a clean kitchen towel or paper towels.
2. In a large bowl, mash the black beans with a fork or potato masher until they are mostly mashed but still have some texture.
3. Add the grated zucchini, chopped onion, whole wheat flour, egg, cumin, garlic powder, salt, and pepper. Mix well to combine.
4. Heat a tablespoon of olive oil in a large skillet over medium heat.
5. Scoop spoonfuls of the mixture into the skillet and flatten them slightly to form fritters. Cook for 3-4 minutes on each side until golden brown and crispy.
6. Remove from the skillet and drain on a paper towel.
7. Garnish with fresh parsley before serving.

These black bean and zucchini fritters are a fun, crunchy addition to any holiday meal. They provide a delicious combination of protein, fiber, and vegetables, making them a satisfying yet healthy choice. The zucchini adds moisture and freshness, while the black beans offer a solid base of protein and fiber, which helps keep blood sugar levels steady. These fritters are easy to make, can be served as a snack or side dish, and will surely impress your guests with their crispy texture and flavorful taste.

Black Bean and Sweet Potato Hash

This savory black bean and sweet potato hash is a wonderful holiday dish that brings together the earthy flavors of black beans with the natural sweetness of roasted sweet potatoes. Packed with fiber, protein, and nutrients, this dish is a delicious, diabetes-friendly way to enjoy the holidays without compromising on health.

Recipe:

• 2 medium sweet potatoes, peeled and diced
• 1 can of black beans (rinsed and drained)
• 1/2 red onion, diced
• 1/2 red bell pepper, diced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: 2 eggs for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, stirring halfway through, until they are tender and slightly crispy.
3. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing until soft, about 5 minutes.
4. Add the black beans, cumin, paprika, chili powder, salt, and pepper to the skillet, stirring to combine. Cook for 5 minutes, allowing the flavors to meld together.
5. Once the sweet potatoes are done, add them to the skillet with the bean mixture. Stir gently to combine.
6. If desired, cook two eggs to your preference and place on top of the hash before serving.
7. Garnish with fresh cilantro and serve hot.

This black bean and sweet potato hash is a vibrant, filling dish that’s perfect for the holiday season. The combination of sweet potatoes and black beans provides a balance of complex carbohydrates, fiber, and protein, which helps regulate blood sugar levels. The warm spices give the hash a comforting, festive flavor, while the optional eggs add an extra boost of protein for a complete meal. Whether enjoyed as a breakfast, lunch, or dinner, this hash will satisfy your taste buds and keep you feeling energized throughout the day.

Black Bean and Corn Salad with Lime and Cilantro

This bright and zesty black bean and corn salad is a simple yet flavorful dish that’s perfect for the holiday season. With fresh ingredients and a tangy lime-cilantro dressing, this salad is a refreshing, diabetes-friendly side dish or appetizer.

Recipe:

• 1 can of black beans (rinsed and drained)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, corn, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 15-20 minutes to allow the flavors to meld before serving.

This black bean and corn salad is a colorful, light option that’s both refreshing and satisfying. The combination of black beans and corn offers a great source of fiber and protein, while the lime and cilantro dressing adds a burst of fresh flavor. It’s a simple, quick dish to prepare and is perfect for adding a nutritious touch to your holiday table. This salad is also versatile, so you can enjoy it as a side dish, snack, or even a light main course.

Holiday Black Bean and Butternut Squash Soup

This hearty, warming soup brings together the creamy sweetness of butternut squash with the richness of black beans. It’s a perfect choice for a cozy holiday meal that is both diabetes-friendly and full of flavor.

Recipe:

• 1 medium butternut squash, peeled and cubed
• 1 can of black beans (rinsed and drained)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
2. Add the cubed butternut squash, vegetable broth, cumin, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
3. Once the squash is soft, use an immersion blender to puree the soup until smooth, or transfer the soup to a blender in batches.
4. Stir in the black beans and cook for an additional 5 minutes until heated through.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh parsley before serving.

This black bean and butternut squash soup is a comforting, nutritious dish that is perfect for the holiday season. Butternut squash is rich in vitamins and antioxidants, while black beans add fiber and protein to the soup, making it both filling and diabetes-friendly. The warming spices of cinnamon and cumin bring depth to the flavor, making this soup both hearty and satisfying. It’s a great way to enjoy a wholesome meal that is full of holiday spirit without compromising on health.

Black Bean and Mushroom Stuffed Bell Peppers

These stuffed bell peppers are a flavorful, diabetes-friendly holiday dish that’s both satisfying and healthy. The combination of black beans, mushrooms, and quinoa creates a hearty filling that’s packed with protein and fiber, perfect for a festive meal.

Recipe:

• 4 large bell peppers, tops cut off and seeds removed
• 1 can of black beans (rinsed and drained)
• 1 cup cooked quinoa
• 1/2 cup mushrooms, finely chopped
• 1/4 cup onion, chopped
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat olive oil in a pan over medium heat. Add the onion and mushrooms and sauté for 5 minutes, until softened.
3. Stir in the black beans, quinoa, cumin, chili powder, salt, and pepper. Cook for another 3-5 minutes, until heated through.
4. Spoon the filling into each bell pepper, packing it tightly.
5. If desired, sprinkle shredded cheese on top of each stuffed pepper.
6. Cover with foil and bake for 25-30 minutes, until the peppers are tender. Remove the foil during the last 5 minutes to allow the cheese to melt (if using).
7. Serve hot.

These black bean and mushroom stuffed bell peppers are a nutritious, filling dish that is perfect for the holiday season. The combination of black beans, quinoa, and mushrooms provides a hearty and protein-rich filling that helps regulate blood sugar levels. The bell peppers add a sweet, crunchy texture that complements the savory filling, while the optional cheese adds a creamy finish. This dish is not only satisfying but also makes a beautiful and healthy addition to any holiday meal.

Black Bean and Avocado Holiday Wraps

These black bean and avocado holiday wraps are light, fresh, and bursting with flavor. With the richness of black beans, creamy avocado, and a zesty lime dressing, this recipe makes for a quick and healthy meal or appetizer that fits perfectly into any holiday spread.

Recipe:

• 1 can of black beans (rinsed and drained)
• 1 large avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 whole wheat tortillas
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the olive oil, lime juice, salt, and pepper to make the dressing. Stir well.
2. On a flat surface, lay out the tortillas and spread the black beans evenly across each.
3. Layer the avocado slices, cherry tomatoes, red onion, and cilantro on top of the black beans.
4. Drizzle the lime dressing over the ingredients.
5. Fold the sides of the tortillas in and roll them tightly into wraps.
6. Slice each wrap in half and serve immediately.

These black bean and avocado holiday wraps are an easy, healthy, and delicious option for your holiday meals. The combination of creamy avocado, black beans, and fresh vegetables provides a good balance of protein, healthy fats, and fiber, making them perfect for managing blood sugar. The lime dressing adds a refreshing and tangy element that elevates the wrap, making it a vibrant and satisfying meal. This dish is versatile and can be served as a quick lunch, light dinner, or festive appetizer at your holiday gathering.

Black Bean and Cauliflower Rice Stir-Fry

This black bean and cauliflower rice stir-fry is a healthy, low-carb alternative to traditional fried rice. It’s packed with protein, fiber, and the flavors of fresh vegetables, making it a nutritious, diabetes-friendly dish to enjoy during the holidays.

Recipe:

• 1 can of black beans (rinsed and drained)
• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1/2 cup bell peppers (red, yellow, or green), diced
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium heat. Add the garlic and onion, sautéing for 2-3 minutes until fragrant.
2. Add the bell peppers and cook for another 3-4 minutes until tender.
3. Stir in the grated cauliflower and cook for 5-7 minutes, stirring occasionally until the cauliflower softens and starts to brown.
4. Add the black beans, soy sauce, sesame oil, ginger, turmeric, salt, and pepper. Stir well and cook for another 3-5 minutes, allowing the flavors to meld.
5. Garnish with chopped green onions before serving.

This black bean and cauliflower rice stir-fry is a light, yet hearty dish that makes for a perfect holiday side or main course. The cauliflower rice provides a low-carb alternative to traditional rice, making it a great choice for anyone managing their blood sugar. The black beans add protein and fiber, while the vegetables contribute essential vitamins and minerals. The soy sauce and sesame oil provide a savory, umami flavor, making this stir-fry a satisfying and tasty addition to your holiday meals.

Black Bean and Pomegranate Salad

This festive black bean and pomegranate salad is bursting with colors, textures, and flavors. The combination of sweet, juicy pomegranate seeds, black beans, and crunchy vegetables makes it a refreshing, nutrient-dense dish that is perfect for any holiday gathering.

Recipe:

• 1 can of black beans (rinsed and drained)
• 1/2 cup pomegranate seeds
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, pomegranate seeds, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld together before serving.

This black bean and pomegranate salad is a beautiful and healthy dish that brings together sweet, savory, and tangy flavors. The pomegranate seeds add a burst of sweetness and antioxidants, while the black beans provide fiber and protein, making this salad a diabetes-friendly choice. It’s a great side dish or light main that’s perfect for the holiday season, offering a refreshing alternative to heavier options. The simple dressing ties everything together, making it a delicious and vibrant addition to your festive meals.

Black Bean and Kale Stuffed Sweet Potatoes

These black bean and kale stuffed sweet potatoes are a wholesome, filling, and flavorful dish that is perfect for a holiday meal. The sweet potatoes provide a natural sweetness, while the black beans and kale add protein and nutrients, making this dish both satisfying and diabetes-friendly.

Recipe:

• 4 medium sweet potatoes
• 1 can of black beans (rinsed and drained)
• 2 cups kale, chopped
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup Greek yogurt (optional for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 40-45 minutes, or until tender.
2. While the sweet potatoes are baking, heat olive oil in a pan over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the chopped kale to the pan and sauté for 5 minutes until wilted. Stir in the black beans, cumin, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes until the beans are heated through.
4. Once the sweet potatoes are done, slice them open and fluff the insides with a fork. Spoon the black bean and kale mixture into each sweet potato.
5. Top with Greek yogurt (if using) and serve.

These black bean and kale stuffed sweet potatoes are a satisfying and healthy option for your holiday meals. The sweet potatoes provide a rich source of vitamins and minerals, while the black beans offer protein and fiber to keep you full and satisfied. The kale adds a burst of green, providing antioxidants and essential nutrients. This dish is not only filling but also light on the blood sugar, making it a perfect diabetes-friendly option for your festive spread. It’s an easy-to-make, flavorful, and nutrient-packed meal that everyone will enjoy.

Note: More recipes​ are coming soon!