Black Soy Bean and Garbanzo Salad

Salads, Sides | 30 Minutes or Less | Beans

SERVES 8 (1/2 cup) - START TO FINISH: under 20 minutes
Recipe Scoop Black Soy Bean and Garbanzo Salad

Cooking Notes

Cook’s note: You can rinse the corn in the same colander with the two cans of beans. Rinsing the corn kernels helps thaw it quickly.

Black Soy Bean and Garbanzo Salad

1 can (15 ounces) organic black soy beans
1 can (15 ounces) garbanzo beans, drained and rinsed well
½ cup frozen yellow corn kernels, rinsed*
¼ cup finely chopped carrot, drained and rinsed well
1 tablespoon grated onion
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
1 teaspoon sugar
½ teaspoon garlic powder
¼ teaspoon salt

¼ teaspoon course ground black pepper

1 tablespoon finely chopped flat leaf parsley

1. In a medium bowl, combine both cans of beans, corn, carrot, onion and parsley. Set aside.
2. In a small bowl, whisk together the dressing: lemon juice, oil, sugar, garlic, salt and pepper. Pour over the bean mixture and toss well to coat. Serve or cover and refrigerate for up to 24 hours.

Black Soy Bean and Garbanzo Salad

Nutrition Facts
Serving Size
1 serving (153.9 g)
Amount Per Serving
Calories
378
Calories from Fat
77
% Daily Value*
Total Fat
8.5g
13%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
373mg
16%
Potassium
572mg
16%
Total Carbohydrates
59.2g
20%
Dietary Fiber
13.8g
55%
Sugars
7.7g
Protein
18.7g

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