Two-Bean and Corn Salad

[Guest guest]

* Exported from MasterCook *

 

Two-Bean & Corn Salad

 

Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 15 oz can yellow soybeans -- drained and rinsed

1 15 oz can black soybeans -- drained and rinsed

2 cups cooked fresh or frozen whole-kernel corn -- drained

1 cup finely chopped red bell pepper

1 cup finely chopped green bell pepper

3 medium Roma tomatoes -- finely chopped

6 tablespoons seasoned rice vinegar

1/4 cup extra-virgin olive oil

2 large garlic cloves -- minced

 

Combine soybeans, corn, bell peppers, and tomatoes in a medium bowl.

 

Whisk together vinegar, olive oil, and garlic in a small bowl. Pour dressing

over salad and toss to combine. Cover and refrigerate 2 hours or overnight,

stirring occasionally. Makes 6 to 8 servings.

 

Variation: Southwestern Bean & Corn Salad: Add 1 minced serrano chile, 1/4 cup

finely chopped fresh cilantro and 1/2 teaspoon ground mild dried chile to the

dressing.

 

Description:

" For best flavor, allow this salad to stand at room temperature about

30 minnutes before serving. Taste the salad for seasoning and adjust,

if needed. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 96 Calories (kcal); 9g Total Fat; (81% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0