Diabetic-friendly recipe for three bean
salad with citrus cumin dressing.
Bean Trio with Citrus
Cumin Dressing
- 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.
Nutrients Per Serving: 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.
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