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Recipes - Black Bean Fiesta Salad

Recipe Name

Black Bean Fiesta Salad

Submitted by

Guest

Recipe Description

High fiber

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	150	Cook Time (minutes)	0	Ready In (minutes)	150

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Ingredients
Amt.	Measure	Ingredient



2	cans (15 oz)	black beans, canned, rinsed & drained
2	cans (8 oz), solids and liquid	Water chestnuts - canned
1	cup	frozen corn kernels - thawed
1	medium (approx 2-3/4" long, 2-1/2" dia)	Peppers, sweet, red, raw, seeded and diced
8	tablespoons	green onions,chopped, white and green part
2	tomatoes	Tomato, seeded and diced
2	teaspoons	garlic minced
1/2	cup	cilantro, fresh, chopped
1/2	cup	lemon juice, bottled
1/4	cup	Lime juice
	tablespoon	splenda no-calorie sweetener
1	teaspoon	salt
3	tablespoons	olive oil, extra virgin
1	tablespoon	sugar

Steps

Sequence	Step

1	Combine vegetables, garlic and cilantro in 2-quart covered bowl.
2	Measure dressing ingredients into a pint jar. Cover jar tightly, shake until Splenda is dissolved. Pour dressing over vegetables and stir thoroughly.
3	Marinate in refrigerator overnight or at least 2 hours to blend flavors.
4	Use a slotted spoon to move vegetables to serving bowl to reduce amount of dressing. Serve, with slotted spoon, as a condiment with chips, tacos, fajitas or as a salad.
5	Salsa may be refrigerated up to 2 weeks.

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