http://soyfoods.com/recipes

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.

Copyright 2003
Stevens & Associates, Inc.