Basil, Black Bean and Corn Salad
- Minutes to Prepare:
- Number of Servings: 7
Ingredients
15oz can of whole kernal corn, drained15oz can of black beans, drained and rinsed14.5 oz can of sliced green beans14.5 oz can of diced tomatoes, drained1 can of artichoke hearts, drained and cut up (don't use the marinated ones)1 small jar of chopped pimiento1 whole onion chopped, although you may want to reduce the onion or use a red onion insteadDressing1/3 cup Splenda No Calorie Sweetener1/3 cup red wine vinegar or your preferred vinegar1/4 cup olive oil (you could cut the oil down to 1/8 of a cup without really losing any flavor) garlic powdersaltcourse ground black pepper to taste1 tablespoon of pureed basil
The calculator wouldn't let me list things in quanities of one can, but I use a 15oz can of whole kernal corn, drained, a 15oz can of black beans, drained and rinsed, a 14.5 oz can of sliced green beans, a 14.5 oz can of diced tomatoes, drained, and a can of artichoked hearts, drained and cut up. I added a small jar of chopped pimiento, instead of the fresh, and one whole onion chopped, although you may want to reduce the onion or use a red onion instead. In a separate bowl, mix 1/3 cup Splenda No Calorie Sweetener, 1/3 cup red wine vinegar or your preferred vinegar, and 1/4 cup olive oil. I do think you could cut the oil down to 1/8 of a cup without really losing any flavor. Add garlic powder, salt, and course ground black pepper to taste. I like about a tablespoon of garlic powder and generous amounts of pepper. For the real zinger, I add about a tablespoon of pureed basil and mix well (I get this in the refrigerated produce section of Target). Put all the canned, drained ingredients in a large bowl. Pour vinegar/oil mixture over the top and stir well. You can eat right away, but for best results refrigerate for a least a couple of hours. This is even better the next day.
It makes a little less than 2 quarts, or about 7 cup-sized servings
Number of Servings: 7
Recipe submitted by SparkPeople user SFISER.
It makes a little less than 2 quarts, or about 7 cup-sized servings
Number of Servings: 7
Recipe submitted by SparkPeople user SFISER.
Nutritional Info Amount Per Serving
- Calories: 164.5
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 919.6 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 5.5 g
- Protein: 5.1 g
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