• 1 (15-ounce) can black soybeans, drained
  • 1 (15-ounce) can diced tomatoes with green chilies
  • ½ cup red onion or scallions, minced
  • 4 tbsp. lime juice
  • ½ cup fresh coriander, minced
  1. Place ½ cup each of black soybeans and tomatoes with green chilies and puree.
  2. In a bowl, toss together the remaining beans, tomatoes and onions.
  3. Spoon in puree mixture and add lime juice, salt and coriander.
  4. Chill and serve with favorite tortilla chips. Yields 2 ½ cups

Note: You can also make this recipe using regular canned soybeans, or black beans. I love to make up this recipe and serve it with my Bake Tortilla Crisp (see Breads and Grains section). This salsa recipe can be refrigerated for up to 5 days. Now I guarantee that it won’t last a day if you invite your family and friends to try it.