Black Soybean and Garbanzo Salad is a great way to pack more nutrition into your diet.
ALICIA ROSS FOR KITCHEN SCOOP
Black soybeans are all the rage, and they’re a powerhouse of nutrients. But how do you prepare them?
Black soybeana are milder in flavor than a regular soybean, a little less earthy, and similar in texture to a firm black bean. Paired with garbanzos and a lemony garlic dressing, they make a delightful side salad.
You can find black soybeans at multiple online and retail stores. But if they haven’t made it to your neck of the woods quite yet, you can substitute plain black beans for a similar taste result.
Black Soybean and Garbanzo Salad
Start to finish: less than 20 minutes
Yield: 8 (½ cup) servings
1 can (15 ounces) organic black soybeans, drained and rinsed well
1 can (15 ounces) garbanzo beans, drained and rinsed well
½ cup frozen yellow corn kernels, rinsed (see Cook’s Note)
¼ cup carrot, finely chopped
1 tablespoon grated onion
1 tablespoon finely chopped flatleaf parsley
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
1 teaspoon sugar
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon course ground black pepper
In a medium bowl, combine both cans of beans, corn, carrot, onion, and parsley. Set aside.
In a small bowl, whisk together the dressing: lemon juice, oil, sugar, garlic powder, salt, and pepper. Pour over the bean mixture and toss well to coat. Serve, or cover and refrigerate for up to 24 hours.
Cook’s Note: You can rinse the corn in the same colander with the two cans of beans. Rinsing the corn kernels helps thaw them quickly.
Approximate values per ½ cup serving: 471 calories, 18 g fat (3 g saturated), no cholesterol, 29 g protein, 50 g carbohydrates, 14 g dietary fiber, 95 mg sodium.
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