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Marinated Black Soybean Salad 2004

1 Min Read
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FM Staff

YIELD: 12 servings

2 cans black soybeans, drained and rinsed (16 oz. cans)
2 cups drained canned or cooked corn kernels
2 cups celery, sliced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1/2 cup green onions, sliced
1/2 cup ripe olives, sliced
4 Tbsps. pickled hot yellow peppers, seeded and diced
1/2 cup vegetable oil
1/2 cup white wine vinegar
11/2 tsp. salt
1 tsp. chili powder
to taste freshly-ground pepper

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

  2. Combine remaining ingredients in a small bowl and whisk to blend. Pour over soybean mixture and marinate at least 1 hour before serving.

Recipe and photo from United Soybean Board.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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