Name: Bean Trio Salad with Citrus Dressing
Yield: 14
Ingredients: 1 19 oz can black beans (drained and rinsed); 1 19 oz can dark red kidney beans (drained and rinsed); 1 15 oz can garbanzo beans (drained and rinsed); 1/2 cup frozen corn kernels (thawed); 1/3 cup red onion (chopped); 1/2 cup celery (chopped); 2 Tbsp fresh parsley (chopped (or 2 tsp dried)); 2 Tbsp plus 2 tsp Splenda Granular; 4 Tbsp lemon juice (fresh); 3 Tbsp orange juice; 2 Tbsp lime juice; 2 Tbsp olive oil; 1 tsp salt; 1/4 tsp ground cumin

Bean Trio Salad with Citrus Dressing

This is a delicious combination of flavors. You may substitute black-eyed peas for one of the bean choices. It’s an especially nice side dish on “meatless” days, as it provides lots of protein! (And as a summertime picnic dish, it keeps well in the heat!)

Course

Salads

Cuisine

American

Servings

Ingredients

1 19 oz can black beans drained and rinsed
1 19 oz can dark red kidney beans drained and rinsed
1 15 oz can garbanzo beans drained and rinsed
1/2 cup frozen corn kernels thawed
1/3 cup red onion chopped
1/2 cup celery chopped
2 Tbsp fresh parsley chopped (or 2 tsp dried)
2 Tbsp plus 2 tsp Splenda Granular
4 Tbsp lemon juice fresh
3 Tbsp orange juice
2 Tbsp lime juice
2 Tbsp olive oil
1 tsp salt
1/4 tsp ground cumin

Course

Salads

Cuisine

American

Servings

Ingredients

1 19 oz can black beans drained and rinsed
1 19 oz can dark red kidney beans drained and rinsed
1 15 oz can garbanzo beans drained and rinsed
1/2 cup frozen corn kernels thawed
1/3 cup red onion chopped
1/2 cup celery chopped
2 Tbsp fresh parsley chopped (or 2 tsp dried)
2 Tbsp plus 2 tsp Splenda Granular
4 Tbsp lemon juice fresh
3 Tbsp orange juice
2 Tbsp lime juice
2 Tbsp olive oil
1 tsp salt
1/4 tsp ground cumin

Instructions

In large bowl mix together all ingredients. Chill and serve.

Recipe Notes

Recipe courtesy of Becky Brockman, Holmen, WI.

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