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Mexican Black Bean & 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 Juice from 2 limes (about 1/4 cup) 1 1/2 teaspoon minced garlic 1 1/2 teaspoon cumin 1 teaspoon salt 1 tablespoon olive oil Combine first eight ingredients in a large bowl. Make dressing with lime juice, garlic, cumin, salt and olive oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving. Yield: Makes about 8 cups (10 servings of 3/4 cup each) Per 3/4 cup serving: 117 calories, 8 g protein (6 g soy protein), 16 g carbohydrate, 3 g fat (0 g saturated fat), 0 mg cholesterol, 340 mg sodium, 40 mg calcium, 5 g dietary fiber.