19 oz. can black beans, drained and rinsed
\n19 oz. can dark red kidney beans, drained and rinsed
\n15 oz. can garbanzo beans, drained and rinsed
\n1\/2 cup frozen corn kernels, thawed
\n1\/3 cup red onion, small chop
\n1\/2 cup celery hearts, small chop
\n2 T. fresh parsley, chopped
\n2 T. + 2 tsp. Splenda
\n4 T. lemon juice, fresh
\n3 T. orange juice
\n2 T. lime juice
\n2 T. olive oil, extra virgin
\n1 tsp. salt
\n1\/4 tsp. cumin, ground<\/p>\n
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.<\/p>\n
Yield: 14 servings
\nCalories: 120
\nFat: 3g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n