Black Soybean Salsa

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; mix.  Juice limes; add to soybean miture. Add tomato powder and salt to taste. Mix gently and let set for two hours before serving. Serve with chips or crackers.

PHOTO: THE SOYFOODS COUNCIL