Recipe
Salad
Summer Bean and Corn Salad
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15 oz) can soybeans | ||
| 1 (15 oz) can black beans | ||
| 1 c. cooked fresh or frozen corn | ||
| 1 red bell pepper, finely chopped | ||
| 1 tomato, chopped | ||
| ½ c. diagonally sliced green onions | ||
| ½ c. sliced red onion | ||
| 1 clove(s) garlic, minced | ||
| cilantro sprigs | ||
| ¾ c. fat-free Italian salad dressing | ||
| ½ tsp. chili powder | ||
| 1 tbsp. fresh lemon or lime juice | ||
| 1 tbsp. chopped fresh cilantro |
Directions
- In a large bowl, combine soybeans, black beans, corn, bell pepper, tomato, green onions, red onion and garlic.
- In a jar with a tight-fitting lid, combine Italian salad dressing, chili powder, lemon or lime juice and 1 tablespoon chopped cilantro. Shake to mix well.
- Pour dressing over bean and vegetable mixture. Refrigerate, covered, for 6 hours or overnight.
- Garnish with cilantro sprigs before serving.
Nutrition facts
Servings
94 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 332mg
- Total Carbohydrates: 12g
- Protein: 7g
Recipe Source:
Iowa Soybean Promotion Board.