Soybeans serve as the main feature of this salad.
Soybeans add protein to your diet and are a tasty alternative to traditional meat dishes. Tossing the soybeans in a salad with herbs and other ingredients makes a quick salad suitable for lunch. You can even add the marinated soybeans to lettuce or spinach and create a larger meal. The secret is to use rehydrated dried soybeans to add a homemade touch to the salad.
Instructions
1. Pour the dried soybeans on a flat surface and check for any stones in the beans. Place the soybeans in a bowl and add enough water to completely cover the beans. After two hours, drain the excess water and pour the beans into the stockpot. Cover the beans with more water and cook for 90 minutes. The soybeans should be soft, without feeling mushy to the touch.
2. Combine the wet ingredients: honey, vinegar, extra virgin olive oil, balsamic vinegar and Dijon mustard in a small bowl and beat with a whisk. Add the salt, minced garlic and fresh cracked pepper and whisk until well combined.
3. Toss the soybeans into the seasoning mixture and stir. Bring the liquid up from the bottom of the bowl to mix with the beans. Make sure that the soybeans are thoroughly coated with the sauce.
4. Add the onions, pickles, celery and tomato to the salad. Tear basil leaves into thin strips and add to the salad for a fresh taste.
5. Cover the top of the bowl loosely with plastic wrap and store in the refrigerator. Keep cold for at least fours, stirring the mixture once an hour. Once the flavors marinate, serve the salad as-is or serve a scoop on a bed of lettuce or spinach.
Tags: dried soybeans, lettuce spinach
