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.
Cooking Time
Preparation Time :10 Min
Cook Time : 0 Min
Total Time : 10 Min
Ingredients
Serves : 8
15 black beans
15 corn kernels
1⁄2 chickpeas
1⁄2 frozen green pea
1⁄2 black olives
1 red bell pepper
1⁄2 red onion
1⁄2 jicama
6 red wine vinegar
3 olive oil
1 1⁄2 splenda granular
2 garlic
3⁄4 cumin
1⁄4 salt
1⁄4 teaspoon dried red pepper
1⁄2 fresh coriander
Directions
In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
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.
Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.
