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MARINATED BLACK SOYBEAN SALAD

Makes 6 servings.

• 1 can (16 oz.) black soybeans, drained and rinsed
• 1 cup drained canned or cooked corn kernels
• 1 cup sliced celery
• 1/2 cup each diced sweet red and green peppers
• 1/4 cup each sliced green onions and ripe olives
• 2 tablespoons seeded and diced pickled hot yellow peppers
• 1/4 cup each vegetable oil and white wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon chili powder
• Freshly ground pepper to taste


Combine drained soybeans, corn, celery, sweet peppers, green onions, olives and hot peppers in a large bowl; toss to mix.

Combine remaining ingredients in a small bowl and whisk to blend all ingredients or in a cruet and shake until blended.

Pour dressing over soybean mixture and marinate at least 1 hour.
 

United Soybean Board