Ingredients
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15 ounces black beans, drained
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15 ounces corn kernels, drained
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1/2 cup chickpeas, drained
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1/2 cup frozen green pea, frozen (do not thaw them)
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1/2 cup black olives, sliced
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1 medium red bell pepper, diced
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1/2 medium red onion, minced
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1/2 cup jicama, diced
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6 tablespoons red wine vinegar
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3 tablespoons olive oil
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1 1/2 tablespoons Splenda granular
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2 teaspoons garlic, crushed
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3/4 teaspoon cumin
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1/4 teaspoon salt
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1/4 teaspoon dried red pepper
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1/2 cup fresh coriander, chopped
Instructions
- In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
- 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.
- Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.