MEXICAN BLACK BEAN AND CORN SALAD
Ingredients
• 2 cans (15 oz.) black soybeans, drained and rinsed
• 2 cups frozen corn kernels, thawed
• 1 large red pepper, chopped
• 1/2 cup chopped red onion
• 1 cup chopped green onions
• 1 jalapeno pepper, minced
• 2 tomatoes, chopped
• 2/3 cup chopped cilantro, optional
• Juice from 2 limes (about ¼ cup)
• 1 ½ teaspoon minced garlic
• 1 ½ teaspoon cumin
• 1 teaspoon salt
• 1 tablespoon soybean oil
Directions
Combine the first eight ingredients in a large bowl. Make dressing with lime juice, garlic, cumin, salt and soybean oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving.
This recipe makes about 8 cups with 117 calories per serving, 8 grams protein (6 grams soy protein), 16 grams carbohydrates, 3 grams fat, 0 mg cholesterol, 340 mg sodium, 40 mg calcium and 5 g dietary fiber.
Recipe courtesy of The Soyfoods Council (www.thesoyfoodscouncil.com)
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