South-West Salad With Corn and Black Beans
Ready In: 10 mins
Serves: 8
Ingredients
- 15 ounces black beans, drained
- 15 ounces corn kernels, drained
- 1⁄2 cup chickpeas, drained
- 1⁄2 cup frozen green pea, frozen (do not thaw them)
- 1⁄2 cup black olives, sliced
- 1 medium red bell pepper, diced
- 1⁄2 medium red onion, minced
- 1⁄2 cup jicama, diced (optional)
- 6 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons Splenda granular
- 2 teaspoons garlic, crushed
- 3⁄4 teaspoon cumin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried red pepper
- 1⁄2 cup fresh coriander, chopped
Directions
- 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.
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