Bean Trio with Citrus Cumin Dressing
A tangy cumin citrus dressing adds delicious flavor in this three bean and corn salad.
1 (19-ounce) can black beans, drained and rinsed
1 (19-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/3 cup red onion, small chop
1/2 cup celery hearts, small chop
2 tablespoons fresh parsley, chopped
2 tablespoons plus 2 teaspoons Splenda® Granular
4 tablespoons lemon juice, fresh
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons olive oil, extra virgin
1 teaspoon salt
1/4 teaspoon ground cumin
- In large bowl mix together drained and rinsed beans, corn kernels, chopped onion, celery, and parsley.
- In medium bowl whisk together Splenda® Granular, lemon, lime, and orange juices, olive oil, salt, and cumin. Pour over bean mixture and toss.
- Refrigerate for two hours before serving. Toss and serve.
Makes 14 servings.
Nutritional Information Per Serving (1/14 of recipe; Serving Size 4.5 g): Calories 120, Carbohydrates 18 g, Protein 6 g, Dietary Fiber 5 g, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 440 mg.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.