Texas Cavier Salsa with Splenda
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
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.
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.