Black Soybean Salad Recipe

Posted 06/17/2014 | By HealthCorps

As the weather begins to warm up, a light and refreshing salad for lunch or dinner is a perfect choice. Salads should include a serving of protein so that you feel satiated and meet your daily requirements for protein consumption. Bean salads are versatile, filling and full of nutrients. This salad recipe uses black soybeans (you can find them canned in your local supermarket) and vegetable oil.

Black Soybean Salad Recipe

soybean salad


  • 1 can of black soybeans (16 oz. can), drained and rinsed well
  • 1 cup canned or cooked corn kernels (drain and rinse if you use canned)
  • 1 cup sliced celery
  • 1/2 cup diced sweet red peppers and green peppers
  • 1/4 cup sliced green onions
  • ΒΌ cup ripe olives, pitted
  • 1/4 cup soybean oil (vegetable oil) and white wine vinegar, each
  • 3/4 teaspoon salt (you can use less or use a salt alternative)
  • 1/2 teaspoon chili powder


Combine drained soybeans, corn, celery, sweet peppers, green onions, olives and 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. Add freshly ground pepper to taste. Pour dressing over soybean mixture and marinate at least 1 hour.

Serves: 6

Nutrition Per Serving:

180 calories, 6.7 gm protein, 15.5 gm carbohydrates,10.8 gm fat, 0 mg cholesterol, 983 mg sodium, 4.9 gm dietary fiber

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