Power Salad

2 cans of corn

12 oz can of black beans

12 oz can of chick peas

1 large english cucumber

1 pint baby tomatoes

1 red onion

1 bell pepper

½ cup chopped cilantro

½ tsp salt

½ tsp pepper

¼ cup red wine vinegar

¼ cup olive oil

2 tbsp splenda

Rinse and drain all of your canned items.

Cut your vegetables into small pieces.

Mix all of your vegetables and beans.

Then in a separate bowl mix the vinegar, salt, pepper, oil and Splenda.

Dress the salad to your desired moisture level.