Texas Cavier Salsa with Splenda

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Texas Cavier Salsa with Splenda calories by ingredient
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Number of Servings: 16

Ingredients

    Marinade:
    3/4 cup cider vinegar
    1 teaspoon water
    1/2 cup oil
    1 cup Splenda
    1 teaspoon salt
    1 teaspoon pepper

    Drain:
    paprika
    1 (15 oz.) can Garbanzo Beans
    1 (15 oz.) can Black Beans
    1 (15 oz.) can Black-Eyed Peas
    2 (11 oz) cans White Shoepeg Corn
    1 (4 oz.) can Chopped Jalepenos
    1 (4 oz.) can Sliced Black Olives
    1 (2oz.) jar Chopped Pimientos
    1 cup finely chopped green peppers
    1 cup finely chopped celery
    1 cup finely chopped red onion
    Tabasco Sauce to taste

Directions

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.

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