Texas Cavier Salsa with Splenda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Marinade:3/4 cup cider vinegar1 teaspoon water1/2 cup oil1 cup Splenda1 teaspoon salt1 teaspoon pepperDrain:paprika1 (15 oz.) can Garbanzo Beans1 (15 oz.) can Black Beans1 (15 oz.) can Black-Eyed Peas2 (11 oz) cans White Shoepeg Corn1 (4 oz.) can Chopped Jalepenos1 (4 oz.) can Sliced Black Olives1 (2oz.) jar Chopped Pimientos1 cup finely chopped green peppers1 cup finely chopped celery1 cup finely chopped red onionTabasco Sauce to taste
Mix marinade ingredients together in a saucepan and bring mixture to a low boil until sugar dissolves. Keepstirring during this process because this can boil rapidly. Remove saucepan from heat and let cool.
Drain and rinse the canned items and combine in a large bowl. Pour cooled marinade over vegetable mixture. Cover and chill.
Can make a day ahead of time.
Serve with Scoopables.
Approximately 8 cups of salsa.
Serves: 16-1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JOSMAR.
Drain and rinse the canned items and combine in a large bowl. Pour cooled marinade over vegetable mixture. Cover and chill.
Can make a day ahead of time.
Serve with Scoopables.
Approximately 8 cups of salsa.
Serves: 16-1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JOSMAR.
Nutritional Info Amount Per Serving
- Calories: 148.2
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 511.3 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.2 g
- Protein: 3.3 g
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