Sweet-and-Hot Bean-and-Veggie Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For milder chopped onions, soak them in cold water for 30 minutes; drain, and pat dry. Proceed with recipe as directed. 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 |
Directions:
1. Whisk together first 7 ingredients in a large bowl. Stir in beans and remaining ingredients, tossing to coat. Cover and chill 3 hours.
2. Note: For testing purposes only, we used Splenda Granular for no-calorie sweetener.
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