Bean Trio with Citrus Cumin Dressing
A tangy cumin citrus dressing adds delicious flavor in this three bean and corn salad.
- Serves: 12
- Prep Time: 20 Minutes
- Total Time: 2 Hours 20 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: about 1/2 cup
- Amount Per Serving
- Calories:
- 200
- Calories from Fat:
- 70
- Total Fat:
- 8g
- Saturated Fat:
- 1g
- Cholesterol:
- 0mg
- Sodium:
- 580mg
- Total Carbs:
- 26g
- Dietary Fiber:
- 8g
- Sugars:
- 5g
- Protein:
- 7g
DIRECTIONS
Mix together beans, corn kernels, chopped onion, celery, and parsley in large bowl. Set aside.
Whisk together SPLENDA® Granulated Sweetener, lemon, lime, and orange juices, olive oil, salt, and cumin in medium bowl. Pour over bean mixture and toss.
Refrigerate for two hours before serving. Toss and serve.
NOTE
Serving Size: about 1/2 cup
INGREDIENTS
- 1 (19 ounce) can black beans, drained and rinsed
- 1 (19 ounce) can dark red kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1/2 cup frozen corn kernels, thawed
- 1/2 cup red onion, small chop
- 1/2 cup celery hearts, small chop
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup lemon juice, fresh
- 1/3 cup lime juice
- 2 tablespoons orange juice
- 1/3 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon cumin, ground
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