Black Bean and Corn Salad

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

Time: 20 minutes

 

Ingredients:

  • 2 cans (15 oz each) Black soybeans, drained and rinsed
  • 1 Jalapeno Pepper, minced
  • 1/2 cup Chopped cilantro
  • 1 tbs Olive oil
  • 2 cups frozen corn kernels, thawed
  • 1/2 cup chopped red onions
  • 2 tomatoes, chopped
  • 1 tsp minced garlic
  • 1 red pepper, chopped
  • 1 cup chopped green onion
  • juice from 1 lime (about 1 to 2 tablespoons)
  • 1 tsp salt

Directions:

  1. 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.
  2. Pour over salad ingredients and toss lightly to combine.  Chill several hours before serving.

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