Chilli Black Bean Salad

200g dried black beans, soaked overnight and cooked for approx 45 mins until tender.
4 medium tomatoes, deseeded, finely chopped
40g baby spinach, shredded
0.5 medium red onion very finely chopped
2 salad onions finely chopped
1 cup finely chopped cucumber

Dressing;
0.5 clove of garlic
juice from 1 lime
pinch splenda blend
1 tbsp white vinegar
2 tbsp olive oil
freshly chopped fresh coriander
1chilli pepper, deseeded and very finely chopped

If using dried beans (rather than canned), cover beans with cold water in large bowl and soak overnight. Cook beans in a large pan of boiling water, uncovered for about 45mins until tender. Drain and cool.

Place beans in a large bowl with the tomatoes, spinach, chilli and coriander and onion.

Make dressing by blending the garlic, juice, splenda, and oil until dressing thickens slightly.

Toss the salad with the dressing and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user CHEEKYCHOOK.