Recipe
Appetizer
Black Soy Bean and Corn Salad
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee HealthMarket organic balsamic vinaigrette salad dressing | ||
| ¼ tsp. freshly ground black pepper | ||
| ¼ tsp. dried cilantro | ||
| ⅛ tsp. ground cayenne pepper | ||
| ⅛ 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
- In a small bowl, stir together the dressing, black pepper, cilantro, cayenne pepper and cumin; set aside.
- 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.
- Cover and refrigerate for at least two hours or overnight; stir before serving.
- 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%