Mexican Black Bean and Corn Salad

Ingredients

  • 2 cans (15 oz.) black soybeans, drained and rinsed
  • 2 cups frozen corn kernels, thawed
  • 1 red pepper, chopped
  • 1/2 cup chopped red onion
  • 1 cup chopped green onions
  • 1 jalapeno pepper, minced
  • 2 tomatoes, chopped
  • Juice from 1 lime (about 1 ­ 2 tablespoons)
  • 1/2 cup chopped cilantro
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1 Tbs olive oil

Directions

  • Combine first seven ingredients in a large bowl. ·Make dressing with lime juice, cilantro, garlic, salt, pepper and olive oil; combine well.
  • Pour over salad ingredients and toss lightly to combine. Chill several hours before serving.

Yield: 10 servings. Per 3/4 cup serving: 120 calories, 3 g fat (0 g sat fat), 0 mg cholesterol, 299 mg sodium, 17 g carbohydrate, 8 g protein (6.25 g soy protein), 5 g dietary fiber.

 

Leave a Comment

You must be logged in to post a comment.