Summer Bean and Corn Salad


Summer Bean and Corn Salad

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Recipe Data


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    Servings and Ingredients

    Serves 15
    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


    1. In a large bowl, combine soybeans, black beans, corn, bell pepper, tomato, green onions, red onion and garlic.
    2. 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.
    3. Pour dressing over bean and vegetable mixture. Refrigerate, covered, for 6 hours or overnight.
    4. Garnish with cilantro sprigs before serving.

    Nutrition facts


    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.