Cooking with Marlene Koch

Southwest Black Bean & Corn Salad

Makes servings.


Southwest Black Bean & Corn Salad


1. Place black beans, corn, garbanzo beans, peas, olives, pepper, onion and jicama in a large bowl.
2. In a small bowl, whisk together vinegar, oil, Splenda, garlic, cumin, salt and red pepper. Pour over salad and stir to coat. Add fresh cilantro and stir once more.
3. Refrigerate for at least 1 hour. Keeps well for several days.

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