Mexican Black Bean and Corn Salad

Mexican Black Bean and Corn Salad

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

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.

Recipes are courtesy of The Soyfoods Council     www.thesoyfoodscouncil.com

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