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Recipe from united soybean board.
- 1 can (16 oz) black soybeans, drained and rinsed
- 1 cup drained canned or cooked corn kernels
- 1 cup sliced celery
- ½ cup each diced sweet red and green peppers
- ¼ cup each sliced green onions and ripe olives
- 2 tbsp seeded and diced pickled hot yellow peppers
- ¼ cup each vegetable oil and white wine vinegar
- ¾ tsp salt
- ½ tsp chili powder
- freshly ground pepper to taste