Black Soy Bean and Corn Salad

Recipe

Appetizer
Black Soy Bean and Corn Salad

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Recipe Data

4
Servings

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
½ c.Hy-Vee HealthMarket organic balsamic vinaigrette salad dressing
¼ tsp.freshly ground black pepper
¼ tsp.dried cilantro
tsp.ground cayenne pepper
tsp.cumin
1(15 oz) can Eden black soy beans, rinsed and drained
1 ¼ c.frozen Hy-Vee Select corn, thawed
¼ c.chopped green onion
¼ c.chopped red bell pepper
1 clove(s)garlic, diced
4 oz.Colby-Jack cheese, cubed
dark blue and yellow tortilla chips, for serving

Directions

  1. In a small bowl, stir together the dressing, black pepper, cilantro, cayenne pepper and cumin; set aside.
  2. In a large bowl, combine beans, corn, onion, bell pepper, garlic and cheese. Pour dressing mixture over vegetables and cheese and toss gently to coat.
  3. Cover and refrigerate for at least two hours or overnight; stir before serving.
  4. Serve with dark blue and yellow tortilla chips.

Nutrition facts

Servings

280 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 35mg
  • Sodium: 580mg
  • Total Carbohydrates: 25g
  • Protein: 18g

Daily Values

0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 30%