Black Bean and Corn Salad

2 cans (15 ounces each) black soybeans, drained and rinsed

2 cups frozen corn kernels, thawed

1 red pepper, chopped

½ cup chopped red onions

1 cup chopped green onion

1 jalapeno pepper, minced

2 tomatoes, chopped

Juice from 1 lime (about 1 to 2 tablespoons)

½ cup chopped cilantro

1 teaspoon minced garlic

1 teaspoon salt

1 tablespoon olive oil

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 ⅔ cup serving: 120 calories, 3 g fat (0 g sat fat), 8 g protein (6.25 g soy protein), 17 g carbohydrate, 299 mg sodium, 0 mg cholesterol, 5 g dietary fiber.