Charlene Patton's Mexican Black Bean & Corn Salad


2 cans (15 ounces each) black soybeans, drained and rinsed
2 cup frozen corn kernels, thawed
1 large red pepper, chopped
1 jalapeno pepper, minced
½ cup chopped red onion
1 cup chopped green onion
2 tomatoes, chopped
2/3 cup chopped cilantro
Juice from 2 limes (about ¼ cup)
1 ½ teaspoons minced garlic
1 ½ teaspoons cumin
1 teaspoon salt
1 tablespoon olive oil


Combine soybeans, corn, peppers, onions, tomatoes, and cilantro in a large bowl. Make dressing with lime juice, garlic, cumin, salt, and olive oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving.
Yield: Makes about 8 cups