South-West Salad With Corn and Black Beans

Total Time
10mins
Prep 10 mins
Cook 0 mins

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 Nutrition

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.
Most Helpful

This was a tasty salad for us. I left out the olives, used edamame instead of green peas, and the store didn't have any jicama or coriander. It was still a good salad. We ate it on the weekend with chips while watching tv. Made for Rookie Tag Game 2013.

nemokitty July 15, 2013

Excellent Bean salad!! I made as directed except for using sugar and swapping out the peas for baby lima beans. I am really looking forward to having this for lunch today. Thanks so much for sharing this recipe. We will be having it on a regular basis! Made for Family Picks ZWT 8

K9 Owned August 28, 2012

We absolutely loved this! I omitted the chickpeas and jicama, and used sugar instead of splenda. For me, half of the dressing was plenty, but I saved the rest in case it was a little dry the next day and needed more. The flavors are outstanding; a nice tang from the vinegar and a hint of smokey goodness from the cumin. This will definitely be made again, both for BBQs and for a lunchbox filler. Thanks so much for posting!

IngridH May 29, 2012