Photography by Nick Krug
Easy, Healthy, and Bursting with Fresh Flavor
Fresh, zesty, and packed with plant-based protein, this Black Bean Corn Salad with Citrus Dressing is the perfect dish for any season. Whether you're looking for a quick lunch, a vibrant side dish, or a make-ahead option for your next picnic or potluck, this recipe delivers big flavor with minimal prep. A colorful mix of black soybeans, corn, edamame, and bell peppers is tossed in a light and tangy citrus dressing that brings it all together. Plus, it's loaded with fiber and protein to keep you feeling satisfied and energized.
Featured from the story "Soy in the Mix," in issue, 2021, also featured Rotisserie Pork Loin Roast
Ingredients
- 1 can (15 ounces) black soybeans, drained and rinsed
- 1 cup frozen corn, thawed
- ½ cup shelled edamame, cooked
- ½ cup chopped red bell pepper
- ½ cup chopped red onion
- ¼ cup chopped fresh cilantro
- 1 tablespoon orange zest
- 1 teaspoon lime zest
- ½ cup orange juice
- 1 tablespoon lime juice
- ¼ cup vegetable (soy) oil
- ¼ teaspoon salt
Directions
- Combine in mixing bowl black soybeans, corn, edamame, bell pepper, onion and cilantro.
- For dressing, grate peel of orange and lime and place zest in container that has a tight-fitting lid. Add orange juice, lime juice, vegetable (soy) oil and salt; close with lid and shake to mix.
- Pour dressing as desired over vegetable mixture; refrigerate to chill.
Yield: 8 servings
Nutritional Information per serving: one serving (125 g) Calories 152; Total Fat 10g (1g sat fat); Cholesterol 0 mg; Sodium 93 mg; Total Carbs 12 g; Protein 6g; Fiber 4 g
Recipe: Rotisserie Pork Loin Roast
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