South-West Salad With Corn and Black Beans

Submitted 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."

 

• Ready In: 10mins
• Ingredients: 16
• 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

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

[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.

 

[K9 Owned]

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

 

[IngridH]

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!

 

[noway]

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!

 

[CookingONTheSide]

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.