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Bean Trio with Citrus Cumin Dressing recipe

Diabetic-friendly recipe for three beansalad with citrus cumin dressing.

Recipe: Bean Trio with CitrusCumin Dressing

1 (19-ounce) can black beans, drainedand rinsed
1 (19-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) 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 tablespoons fresh parsley, chopped
2 tablespoons plus 2 teaspoons SPLENDA® Granular
4 tablespoons lemon juice, fresh
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons olive oil, extra virgin
1 teaspoon salt
1/4 teaspoon ground cumin

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

    Makes 14 servings.

    Nutrients Per Serving: Serving Size 4.5g, Calories 120, Carbohydrates 18 g, Protein 6 g, Dietary Fiber5 g, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium440 mg.

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

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  • Comments



    I love cumin! It s one of those spices that reminds me of my childhood. My mom used a lot of it and I love the addition of lime and with the beans. Mmmm. I bet this is tasty and it looks so hearty healthy!


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    I do something really similar with avocado, roasted corn and halved cherry tomatoes added. The dressing however is completely different and this one sounds amazing hmmm, cumin is one of my faves! Looking forward to making this!

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