Black Bean Salad

• 1 can (16 oz) black soybeans, drained and rinsed
• 1 cup drained canned or cooked corn kernels
• 1 cup sliced celery
• ½ cup diced sweet red peppers
• ½ cup diced sweet green peppers
• ¼ cup sliced green onions
• ¼ cup sliced ripe olives
• ¼ cup soybean oil (vegetable oil)
• ¼ cup white wine vinegar
• ¾ teaspoon salt
• ½ teaspoon chili powder

Combine in large bowl drained soybeans, corn, celery, sweet peppers, green onion and olives; toss to mix. Combine remaining ingredients in a small bowl, and whisk to blend all ingredients; or in a cruet, and shake until blended. Add freshly ground pepper to taste. Pour dressing over soybean mixture and marinate at least one hour. Serves 6

Per  serving: 180 calories, 6.7 g protein (6 g soy protein), 1.5 g carbohydrates, 5 g fiber, 10.8 g fat (0 g saturated fat), 0 g trans fat, 0 mg cholesterol, 983 mg sodium