Bean Trio with Citrus Cumin Dressing

Ingredients

• 1 (19oz) can black beans
• 1 (19oz) can dark red kidney beans
• 1 (15oz) can garbanzo beans, drained and rinsed
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup red onion chopped small
• 1/2 cup celery hearts chopped small
• 2 tbsp fresh parsley chopped
• 2 tbsp Splenda Granular
• 4 tbsp lemon juice
• 3 tbsp orange juice
• 2 tbsp lime juice
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1/4 tsp ground cumin

Directions

1. Drain and rinse black, kidney and garbanzo beans.
2. In a large bowl, mix together beans, corn, onion, celery and parsley.
3. In a medium bowl, whisk together Splenda, olive oil, salt, lemon, lime, and orange juices and cumin.
4. Pour sauce over beans and toss.
5. Refrigerate for two hours and toss again before serving

Food Exchanges: 1 Starch.

Recipe and photograph courtesy of Spelnda Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.