I liked this citrus dressing! It made it a very unique salad.
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
10 oz can corn kernels, drained
½ tsp onion powder
½ cup celery hearts, small chop
1 tablespoon fresh parsley, chopped
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
¼ cup lemon juice, fresh
⅓ cup lime juice
2 tablespoons orange juice
⅓ cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
¾ teaspoon salt
¼ teaspoon cumin, ground
Whisk together SPLENDA® Granulated Sweetener, lemon, lime, and orange juices, olive oil, salt, and cumin in medium bowl. Pour over bean mixture and toss. Refrigerate for two hours before serving. Toss and serve.