Deb's 3 Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (15 ounce) can light red kidney beans, rinsed and drained 1 (15 ounce) can chickpeas, drained 1 (15 ounce) can black eyed peas, drained and rinsed 1/2 red bell pepper, chopped 1 small can (8 3/4 oz) yellow corn, drained 1/2 red onion, chopped 1/3 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 1 and 1/2 tablespoons Splenda granular (can sub with sugar)1 tablespoon Morton lite salt (can sub with reg salt) 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon ground black pepper 1/3 teaspoon dried parsley (or 1 T fresh parsley chopped) 1 dash hot pepper sauce 1/2 teaspoon chili powder
In a large bowl, combine beans, peppers, corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, Splenda, salt, garlic, cilantro, cumin, parsley 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.
Number of Servings: 8
Recipe submitted by SparkPeople user LUV2SK8GAL.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, Splenda, salt, garlic, cilantro, cumin, parsley 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.
Number of Servings: 8
Recipe submitted by SparkPeople user LUV2SK8GAL.
Nutritional Info Amount Per Serving
- Calories: 189.0
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 242.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.5 g
- Protein: 6.6 g
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