black bean salad

1 cup edamame soybeans, cooked and shelled

1 (15-oz.) can black beans, drained and rinsed

1 (17-oz.) whole kernel corn, drained

1 cup diced red bell pepper

4 green onions, chopped

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2 cup non-fat Italian dressing

Combine all ingredients and refrigerate for 2 hours before serving. Serves 10.

Recipe from the Edamame Soybeans Recipe Book, University of Kentucky Extension