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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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