Yummers!  I’ve take an amazing Southwest Bean Salad recipe I found on the web and morphed it to be my fat-free own.

For example, in the recipe I came across here, the writer admitted the she had taken another recipe and “South Beached” it by removing the corn.  Sacrilege!  Don’t mess with my starchies!

So, I put corn back in, changed around the peppers,  and took the fat out of the dressing and…well, you can see the results!

Here’s my recipe and the original.  My changes in red.  Kalyn’s is a little more colorful because of the green peppers.  Me no likey the greens, preferring the sweeter reds.

You can see Kalyn’s original recipe here.  Thanks Kalyn!

Ingredients:
1 can black beans
1   1/2 cups 1 can black-eyed peas (see note in recipe)
1 red bell pepper, chopped into pieces the same size as beans
1 green bell pepper, chopped into pieces the same size as beans
1 red onion, chopped into pieces the same size as beans
1 bunch cilantro, chopped (about 1 cup chopped cilantro)
salt and fresh ground black pepper to taste

Dressing Ingredients:
1 tsp. Spike seasoning (optional, but recommended)
1 tsp. ground cumin
1 tsp. ground ancho chile pepper (or use chile powder)
3 T fresh lime juice
2 T brown rice vinegar white balsamic vinegar (or use white wine vinegar)
6 T olive oil
salt and fresh ground black pepper to taste
2 T. maple syrup
1/4 tsp.  xanthum gum (not necessary, but it makes a thicker dressing if you like that)

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