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Black bean and corn salad

Thursday, 19 October 2017 / Recipe Type , ,

Recipe provided by Michigan’s soybean farmers through the Michigan Soybean Promotion Committee

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.

    Information:

  • Servings : 10
  • Time : 20 minutes

    Ingredients:

  • 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

    Directions:

  • Combine beans, corn, red pepper, red onions, green onions, jalapeno and tomatoes 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.
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