Black Soybean Salad

These are the mineral rich cousins of the yellow soybeans used to make tofu. Their rich, nutty flavor contrasts nicely with the sweet crunch of raw veggies.

SALAD

2 cups cooked or canned yellow or black soybeans
1/2 red pepper, seeded and diced
1 carrot, minced
1 stalk celery, thinly sliced
1/3 cup red onion, finely diced
1/3 cup thawed, frozen corn kernels
1/2 cup thawed edamame soybeans
1/2 cup chopped, fresh parsley

DRESSING

1/3 cup olive oil 2 tablespoons maple or brown rice syrup
2 tablespoons balsamic vinegar
2 tablespoons shoyu soy sauce
1 tablespoon Dijon mustard
Juice of one orange

In a large bowl, combine all salad ingredients together. Separately, in a small bowl, whisk together dressing ingredients. Pour dressing over salad and stir to coat beans and vegetables. Set aside to marinate for 1 hour before serving. Serve at room temperature or chilled.

Serves 4

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