SOUTH-WEST SALAD WITH CORN AND BLACK BEANS
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.
Provided by Boomette
Categories Black Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
- 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.
- Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.
Nutrition Facts : Calories 194.2, Fat 6.9, SaturatedFat 1, Sodium 202.1, Carbohydrate 28.3, Fiber 6.8, Sugar 1.8, Protein 7
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