South-West Salad With Corn and Black Beans |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A recipe from the book of Splenda. I tried it and it's quite yummy. I omitted the green peas so I used 1 cup of chickpeas. I also omitted the cumin, and fresh coriander. Ingredients:
15 ounces black beans, drained |
15 ounces corn kernels, drained |
1/2 cup chickpeas, drained |
1/2 cup frozen green pea, frozen (do not thaw them) |
1/2 cup black olives, sliced |
1 medium red bell pepper, diced |
1/2 medium red onion, minced |
1/2 cup jicama, diced (optional) |
6 tablespoons red wine vinegar |
3 tablespoons olive oil |
1 1/2 tablespoons splenda granular |
2 teaspoons garlic, crushed |
3/4 teaspoon cumin |
1/4 teaspoon salt |
1/4 teaspoon dried red pepper |
1/2 cup fresh coriander, chopped |
Directions:
1. In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
2. In a small bowl, whisk together the vinegar, olive oil, splenda, garlic, cumin, salt and dried red pepper. Pour on the salad and stir to coat well. Add coriander and stir again.
3. Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.
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