I don’t eat soy beans very often, but this little salad is quite tasty and I will allow myself this treat once in awhile. Black soy beans have so much fiber, it reduces their net carb count to 1 per ½ cup serving. So a very useful bean if you’re following a low carb lifestyle. This could be served as an entree or with bits of leftover grilled steak or chicken on top, for lunch as a complete meal. This dish is not suitable for Induction. When you get to the legumes rung of the Atkins OWL carb re-introduction ladder, you can enjoy this delicious dish. Black soy beans only have 1 net carb per 1/2 cup. Not to be confused with regular black beans that have 14 net carbs! So I only use the black soy beans for this salad and the occasional bowl of chili. 🙂
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1 14 oz. can black soy beans (I use Eden brand), rinsed and drained
2 leaves romaine lettuce, spines removed and sliced thin
1 oz. purple onion, slivered thinly
2 T. balsamic vinegar (or red wine vinegar)
3 T. olive oil
1 clove garlic, minced
Dash each black pepper, salt, and cayenne pepper
DIRECTIONS: Rinse beans in a strainer, drain well and put into a mixing bowl. Slice lettuce and add. Sliver onion and add. Toss well. Mix dressing ingredients and spices in a little jar, shake and pour over salad. Refrigerate for 30 minutes or so to allow flavors to meld. If adding leftover grilled meat, heat the meat and add slices on top right before plating.
NUTRITIONAL INFO: Makes 4 servings, each contains:
11.75 g fat
5.98 g carbs, 2.53 g. fiber, 3.45 NET CARBS
3.35 g protein
52 mg. sodium