Spicy Mexican Bean Salad
Lots of taste sensations in this colorful, spicy, and refreshing bean salad.
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10-ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, Splenda® Granulated Sweetener, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Makes 8 servings.
Note: Submitted by a home cook, this recipe has not been tested by the Splenda® Test Kitchens.
Nutritional Information Per Serving (1/8 of recipe): Calories: 320; Calories from Fat: 130; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 1220mg; Total Carbs: 39g; Dietary Fiber: 11g; Sugars: 5g; Protein: 11g.
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.