South-West Salad With Corn and Black Beans

Recipe by Boomette
READY IN: 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement