January Recipe of the Month: Black Soybean Salsa (or salad)
This is a recipe that everyone will love!
Make ahead and keep for yourself or share with a crowd. It gets better after a couple of days!
Check out the nutrition label at the end of the recipe.
It is good in more than one way!
Black Soybean Salsa
Prep Time: 1 hour
Serves: 20, ½ cup servings.
INGREDIENTS:
3 cups of cooked black soybeans (one cup dry = 3 cooked cups)
2 (10 ounce) cans of Rotel & juice (chopped tomatoes with green chiles)
1 cup of canned white corn, drained
1 cup tomatoes, chopped
4 green onions, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 Tablespoon cilantro, chopped
Dressing
¼ cup red wine vinegar
3 Tablespoons lemon juice
2 cloves of garlic, chopped
1 teaspoon chili powder
¼ teaspoon cumin
A dash of cayenne
Step 1:
Rinse cooked soybeans and place in large bowl (see our B & B Soy Table – Cooking Techniques to prepare ahead)
Add Rotel (don’t drain), drained corn, chopped tomatoes, green onions, bell peppers, and cilantro.
Mix well.
Step 2:
In a separate bowl, combine vinegar, lemon juice, chopped garlic, chili powder, cumin and cayenne.
Mix well and pour over vegetable mixture.
Cover and CHILL for at least 3 hours.
NOTE: If you want to serve this as a bean salad, simply drain before serving.
ENJOY!
Nutrition Facts:
Serving Size: ½ cup. Calories: 152.
