South-West Salad With Corn and Black Beans

Boomette's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 15 ounces black beans , drained
• 15 ounces corn kernels , drained
• ½ cup chickpeas , drained
• ½ cup frozen green pea , frozen (do not thaw them)
• ½ cup black olives , sliced
• 1 medium red bell pepper , diced
• ½ medium red onion , minced
• ½ cup jicama , diced (optional)
• 6 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 ½ tablespoons Splenda granular
• 2 teaspoons garlic , crushed
• ¾ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon dried red pepper
• ½ 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.

Reviews

[The Wallaces]

Gorgeous, colorful salad! I made this to take for lunch this week but just had to sneak a taste before putting in the fridge. I love the dressing and imagine it will taste even better tomorrow after the flavors have had more time to blend. I left out the olives, onion, and cilantro (personal preference) and doubled the amount of chickpeas. Thanks Boomette for a great salad!

[Lainey6605]

Very good salad! I made just as directed. I really enjoyed all of the ingredients in this salad. Thanks for sharing! Made for Gimme 5 tag.