Recipe Name Black Bean Fiesta Salad Submitted by Guest Recipe Description High fiber Quantity 0 Quantity Unit Prep Time (minutes) 150 Cook Time (minutes) 0 Ready In (minutes) 150

Ingredients Amount 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.