One of our favorite salads – you can also use it as a salsa and serve with tortilla chips. If you cannot find black soy beans, use can use regular black beans and add some white soybeans for the extra soy goodness!
1 (15 oz) can black soy beans, drained
1 (8.75 oz) can sweet yellow corn, drained
1/4 cup stemmed, chopped fresh cilantro
1/2 purple onion, diced (soak in water for 10 minutes to take some of the bite out of the onion)
1/4 cup red wine vinegar
2 Tbs olive oil
1/4 tsp garlic salt, more to taste (or you can use 1 clove fresh garlic, minced)
1/4 tsp cumin
salt, to taste
In a large bowl, combine the first 5 ingredients.
Whisk the red wine vinegar, olive oil, garlic salt, and cumin together. Pour over the bean mixture and toss to coat. Salt to taste (optional) and chill for an hour. Serve over a bed of fresh baby spinach or your favorite salad medley.
Serves 2 – 4.