What do to with black soybeans?
I bought a few cans at my local grocery store and thought I'd give them a whirl. But after a month, they were still sitting in my pantry next to a lone can of garbanzo beans. Then it came to me: bean salad. If a bean salad can make canned green beans palatable, then those crazy black soybeans would have to be pretty yucky not to fit in, right?
To my great satisfaction, I actually really like the black soybean's taste and texture. It is milder in flavor than a regular soybean, a little less earthy and is similar in texture to a firm black bean. Paired with the garbanzos and a lemony garlic dressing, they make a delightful side salad that I know I'll return to again.
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
1 can (15 ounces) organic black soybeans
1 can (15 ounces) garbanzo beans, drained and rinsed well
1/2 cup frozen yellow corn kernels, rinsed (see Cook's Note)
1/4 cup carrot, finely chopped, drained and rinsed well
1 tablespoon grated onion
1 tablespoon finely chopped flatleaf parsley
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon course ground black pepper
Start to finish: less than 20 minutes; yield: 8 (1/2-cup) servings
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 it quickly.
Approximate values per 1/2-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.