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Bean Trio with Citrus Cumin Dressing

Bean Trio with Citrus Cumin Dressing

A bright and hearty three-bean salad with corn, red onion, celery, and parsley, tossed in a citrusy cumin dressing for a refreshing make-ahead side dish.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 14
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 (19oz) can black beans
  • 1 (19oz) can dark red kidney beans
  • 1 (15oz) can garbanzo beans, drained and rinsed
  • ½ cup frozen corn kernels, thawed
  • ½ cup red onion chopped small
  • ½ 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
  • ¼ tsp ground cumin

Method
 

  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

Notes

Food Exchanges: 1 Starch.
Recipe and photograph courtesy of Splenda Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.