Soybean Salad

🛒 Ingredients

• Cooked Soybeans 150 g · 200 kcal
• Red Bell Pepper 50 g · 15 kcal
• Cucumber 50 g · 8 kcal
• Carrot 30 g · 12 kcal
• Red Onion 20 g · 8 kcal
• Fresh Parsley 5 g · 2 kcal
• Olive Oil 15 g · 135 kcal
• Apple Cider Vinegar 10 g · 2 kcal
• Dijon Mustard 5 g · 5 kcal
• Black Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. If using dried soybeans, soak them overnight and then cook according to package instructions until tender; drain and cool. If using pre-cooked soybeans, ensure they are thoroughly drained.
2. Finely dice the red bell pepper, cucumber, and red onion. Shred the carrot using a grater or julienne peeler. Roughly chop the fresh parsley.
3. In a large mixing bowl, combine the cooked soybeans, diced bell pepper, cucumber, shredded carrot, red onion, and chopped parsley.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper to create the dressing.
5. Pour the dressing over the soybean and vegetable mixture. Toss gently to ensure all ingredients are well coated.
6. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad is best served cold.