Recipe from The Complete Soy Cookbook by Paulette Mitchell

Sweet Bean-Corn Salsa

In The Complete Soy Cookbook, Paulette Mitchell, veteran cooking teacher and author of the popular 15-Minute Gourmet series, proves that you can have your health and great taste too! Soybeans and the products made from them - tofu, tempeh, soy milk, and soy flour - are the perfect, tasty additions to the diets of discerning eaters.

The Complete Soy Cookbook
By Paulette Mitchell
1998- MacMillan Publishing

1/2 cup frozen sweet beans
2 plum tomatoes. cut into cubes (about cup)
1/2 cup frozen white shoepeg corn, thawed
1 medium -scallion, coarsely chopped
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped flesh cilantro; or to taste (no dried cilantro: if fresh is unavailable, substitute fresh basil or flat leaf parsley
2 teaspoons winced jalapeno pepper or to taste
1/2 teaspoon minced garlic, or to taste
Dash of freshly ground black pepper or to taste

Put the sweet beans into a small microwave-proof dish
adds about 2 tablespoons water. Cover and microwave on
high until tender, about 6 to 8 minutes drain well (or
cook the sweet beans in a stovetop streamer).

Put the sweet beans into a small bowl; stir in the
remaining ingredients. Adjust the seasonings to taste.

Refrigerate in a covered container for at least 1 hour
before serving.

Advance Preparation: Cover and refrigerate this
salsa for up to 2 days if you begin with fresh
ingredients.