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    You are in: Home / Recipes / South-West Salad With Corn and Black Beans Recipe
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    South-West Salad With Corn and Black Beans

    South-West Salad With Corn and Black Beans. Photo by K9 Owned

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
    2. 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. 3
      Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on July 15, 2013

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2012

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2012

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for South-West Salad With Corn and Black Beans

    Serving Size: 1 (180 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 194.2
     
    Calories from Fat 62
    32%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 202.1 mg
    8%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 6.7 g
    27%
    Sugars 1.7 g
    7%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    Splenda granular

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