South-West Salad With Corn and Black Beans

“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
SERVES:
8
UNITS:
US

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: