Summer Bean & Corn Salad
1 can (15 oz) soybeans
1 can (15 oz) black beans
1 cup cooked fresh or frozen corn
1 red bell pepper, finely chopped
1 medium tomato, chopped
1/2 cup diagonally sliced green onions
1 /2 cup sliced red onion
1 clove garlic, minced
Cilantro sprigs for garnish
Dressing...
3/4 cup fat-free Italian salad dressing
1/2 tsp chili powder
1 Tbs fresh lemon or lime juice
1 Tbs chopped fresh cilantro
In a large bowl, combine all salad ingredients except the cilantro sprigs.
In a jar with a tight-fitting lid combine all the dressing ingredients. Shake to mix well. Pour dressing over the bean and vegetable mixture. Refrigerate, covered, 6 hours or overnight. Garnish with cilantro sprigs before serving.
Yield: 15 servings Serving size: 1/2 cup
Per serving: 94 calories, 3 g total fat (0.4 g sat fat), 7 g pro, 12 g carb, 3.2 g fiber, 332 mg sodium, 0 mg cholesterol
Exchanges: 1 starch, 1/2 medium-fat meat