Bean Trio with Citrus Cumin Dressing

A tangy cumin citrus dressing adds delicious flavor in this three bean and corn salad.

Recipe Ingredients:

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

Cooking Directions:

1. In large bowl mix together drained and rinsed beans, corn kernels, chopped onion, celery, and parsley.
2. In medium bowl whisk together Splenda® Granular, lemon, lime, and orange juices, olive oil, salt, and cumin. Pour over bean mixture and toss.
3. 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.