Cookout

Texas Cavier Salsa with Splenda is for Side Dish.

Texas Cavier Salsa with Splenda takes 20 minutes to prepare.

Texas Cavier Salsa with Splenda takes 10 minutes to cook.

Texas Cavier Salsa with Splenda makes 16 servings.

The ingredients for Texas Cavier Salsa with Splenda are:

Marinade:
3/4 cup cider vinegar
1 teaspoon water
1/2 cup oil
1 cup Splenda
1 teaspoon salt
1 teaspoon pepper

Drain:
paprika
1 (15 oz.) can Garbanzo Beans
1 (15 oz.) can Black Beans
1 (15 oz.) can Black-Eyed Peas
2 (11 oz) cans White Shoepeg Corn
1 (4 oz.) can Chopped Jalepenos
1 (4 oz.) can Sliced Black Olives
1 (2oz.) jar Chopped Pimientos
1 cup finely chopped green peppers
1 cup finely chopped celery
1 cup finely chopped red onion
Tabasco Sauce to taste

Here is how you make Texas Cavier Salsa with Splenda:

Mix marinade ingredients together in a saucepan and bring mixture to a low boil until sugar dissolves. Keepstirring during this process because this can boil rapidly. Remove saucepan from heat and let cool. Drain and rinse the canned items and combine in a large bowl. Pour cooled marinade over vegetable mixture. Cover and chill.Can make a day ahead of time.Serve with Scoopables.Approximately 8 cups of salsa.Serves: 16-1/2 cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user JOSMAR.

The nutritional information for Texas Cavier Salsa with Splenda is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 148.2

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 511.3 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 3.2 g
• Protein: 3.3 g

The dietary needs meet for Texas Cavier Salsa with Splenda is Vegetarian