South-West Salad With Corn and Black Beans

READY IN: 10mins
Recipe by Boomette

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.

Top Review by nemokitty

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.

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.

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