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

In large bowl mix together drained and rinsed beans, corn kernels, chopped onion, celery, and parsley. In medium bowl whisk together Splenda Granular, lemon, lime, and orange juices, olive oil, salt, and cumin. Pour over bean mixture and toss. Refrigerate for two hours before serving. Toss and serve.

Yield: 14 servings
Calories: 120
Fat: 3g
Fiber: 5g