Sweet-and-Hot Bean-and-Veggie Salad

recipe
For milder chopped onions, soak them in cold water for 30 minutes; drain, and pat dry. Proceed with recipe as directed.

Yield:

Makes 8 servings

Recipe from

Southern Living

Ingredients

1 tablespoon no-calorie sweetener
3 tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 to 2 teaspoons hot sauce
1 garlic clove, minced
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, drained
1 cup fresh or frozen corn kernels, thawed
1 red or green bell pepper, chopped
2 celery ribs, chopped
1/2 medium-size red onion, chopped

Preparation

Whisk together first 7 ingredients in a large bowl. Stir in beans and remaining ingredients, tossing to coat. Cover and chill 3 hours.

Note: For testing purposes only, we used Splenda Granular for no-calorie sweetener.

Note:

August 2004
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