From: Chef David Garcia, Dubuque Golf and Country Club, Iowa. Yield: approximately 2 cups. 15-oz. can black soybeans, drained and rinsed 1 small tomato, diced ¼ small yellow onion, minced 2 large cloves garlic, minced 1 Tbsp. cilantro, chopped 1½ jalapeños, minced 1½ limes 1 tsp. smoked tomato powder to taste, salt as needed, blue corn chips or crackers In a medium bowl, add black soybeans, tomato, onion, garlic, cilantro and jalapeños; ...

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