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Marinated Black Soybean Salad 2004
Food Management Staff
May 1, 2004
1 Min Read
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
Combine soybeans, corn, celery, bell peppers, green onions, olives and hot peppers in a large bowl; toss to mix.
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.
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