Black Bean Corn Salad with Citrus Dressing

• 1 can (15 ounces) black soybeans, drained and rinsed 
• 1 cup frozen corn, thawed
• ½ cup shelled edamame, cooked
• ½ cup chopped red bell pepper
• ½ cup chopped red onion
• ¼ cup chopped fresh cilantro
• 1 tablespoon orange zest
• 1 teaspoon lime zest
• ½ cup orange juice
• 1 tablespoon lime juice
• ¼ cup vegetable oil
• ¼ teaspoon salt

Combine in mixing bowl black soybeans, corn, edamame, bell pepper, onion and cilantro. For dressing, grate peel of orange and lime and place zest in container that has a tight fitting lid. Add orange juice, lime juice, vegetable oil and salt; close with lid and shake to mix.  Pour dressing as desired over vegetable mixture; refrigerate to chill. Makes 8 servings.

Nutritional Information per serving: one serving (125 g)

Calories 152; Total Fat 10g (1g sat fat); Cholesterol 0 mg; Sodium 93 mg; Total Carbs 12 g; Protein 6g; Fiber 4 g

For a step by step demonstration, watch this segment on WIBW