Ingredients

• 1 can (15 oz) soybeans
• 1 can (15 oz) black beans
• 1 cup cooked fresh or frozen corn
• 1 red bell pepper, finely chopped
• 1 medium potato, chopped
• 1/2 cup diagonally sliced green onions
• 1/2 cup sliced red onion
• 1 clove garlic, minced
• Cilantro sprigs for garnish
• Dressing
• 3/4 cup fat-free Italian salad dressing
• 1/2 tsp chili powder
• 1 Tbs fresh lemon or lime juice
• 1 Tbs chopped fresh cilantro

Directions

In large bowl, combine all salad ingredients except the cilantro sprigs.

In a jar with a tight-fitting lid combine all the dressing ingredients. Shake to mix well. Pour dressing over the bean and vegetable mixture. Refrigerate, covered, 6 hours or overnight. Garnish with cilantro sprigs before serving.

Yield

15 servings. Serving size: 1/2 cup

Nutrition Information (per serving)

• 94 Calories
• 7g Protein
• 3g Fat (0.4g Sat. Fat)
• 12g Carbohydrates
• 0mg Cholesterol
• 3.2g Fiber
• 332mg Sodium

Exchanges: 1 starch, 1/2 medium-fat meat