South-west Salad With Corn And Black Beans

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 15 ounces black beans, drained
• 15 ounces corn kernels, drained
• 1/2 cup chickpeas, drained
• 1/2 cup frozen green pea, frozen (do not thaw them)
• 1/2 cup black olives, sliced
• 1 medium red bell pepper, diced
• 1/2 medium red onion, minced
• 1/2 cup jicama, diced (optional)
• 6 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 1/2 tablespoons splenda granular
• 2 teaspoons garlic, crushed
• 3/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon dried red pepper
• 1/2 cup fresh coriander, chopped

Recipe

• 1 in a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
• 2 in a small bowl, whisk together the vinegar, olive oil, splenda, garlic, cumin, salt and dried red pepper. pour on the salad and stir to coat well. add coriander and stir again.
• 3 put in the fridge at least 1 hour before serving. it will be good in the fridge for many days.