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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.
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