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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cans (15 oz)black beans, canned, rinsed & drained
2
cans (8 oz), solids and liquidWater chestnuts - canned
1
cupfrozen corn kernels - thawed
1
medium (approx 2-3/4" long, 2-1/2" dia)Peppers, sweet, red, raw, seeded and diced
8
tablespoonsgreen onions,chopped, white and green part
2
tomatoesTomato, seeded and diced
2
teaspoonsgarlic minced
1/2
cupcilantro, fresh, chopped
1/2
cuplemon juice, bottled
1/4
cupLime juice
tablespoonsplenda no-calorie sweetener
1
teaspoonsalt
3
tablespoonsolive oil, extra virgin
1
tablespoonsugar
Steps
Sequence Step
1Combine vegetables, garlic and cilantro in 2-quart covered bowl.
2Measure dressing ingredients into a pint jar. Cover jar tightly, shake until Splenda is dissolved. Pour dressing over vegetables and stir thoroughly.
3Marinate in refrigerator overnight or at least 2 hours to blend flavors.
4Use 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.
5Salsa may be refrigerated up to 2 weeks.






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