Bits and Pieces Salad by Dr Sue Shepherd

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  • 420 g can corn kernels, rinsed and drained
  • 420 g can cannellini beans, rinsed and drained
  • 1 red (300 g) capsicum, halved, deseeded and finely diced
  • 1 green (300 g) capsicum, halved, deseeded, finely diced
  • 1 medium (150 g) carrot, peeled and grated
  • 2 stalks (180 g) celery, finely diced
  • ¼ cup chopped fresh basil
  • ¼ cup chopped flat-leaf parsley
  • 1 clove garlic, crushed
  • ¼ cup (60 ml) fresh lime juice
  • 1½ tablespoons olive oil
  • 1 tablespoon sweet chilli sauce (add more, if desired)
  • pepper, to taste


  1. Place the corn, beans, red and green capsicum, carrot, celery, basil, and parsley in a large bowl. Stir until well combined.
  2. To make the dressing, combine the garlic, lime juice, oil and chilli sauce in a small bowl. Season with pepper. Pour the dressing over the vegetable mixture and toss to combine well.

Nutritional Analysis

Per serve (for 4 serves): energy 1168 kJ (279 Cal), protein 10.9 g, fat 8.8 g, saturated fat 1.3 g, carbohydrate 34.6 g, sugars 9.4 g, fibre 11.5 g, sodium 655.1 mg, GI low

WGF DiabetesRecipe taken from Wheat and Gluten Free Diabetes by Dr Sue Shepherd.

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Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Diabetes and the Gluten-Free Diet




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.