The best salad EVER!

A slight SPICE, a little CRUNCH and a wincey bit of HEAT...

Last night at my WW meeting Karen, our leader, shared a recipe and my oh my is it delicious! So I thought I would share.

Mexi Veggie Salad

15 oz can of kidney beans

15oz can of chickpeas

1 can of mexi style tomatoes (I used Rotel mild)

1 10 oz can of whole kernel corn

1 onion chopped (I used green onions)

1 green pepper (I used yellow red and orange peppers)

½ cup chopped carrots (I used zucchini)

2 TBS minced garlic from a jar

¼ tsp cayenne pepper

½ tsp chili powder

2 TBS red wine vinegar (I used cider)

4 tsp olive oil

1 TBS splenda (I used 1 truvia packet)

Drain and rinse beans, drain corn, combine all and refrigerate a minimum of 30 mins. Makes 8 servings 1 cup each at 3 pp each!

I am a very much use what you got on hand girl so I made a lot of subs.

The result...YUMMY!!

Caity ate a good 1/4 cup of my 1 cup serving...
I think that means I get more, yes please more!!