A refreshing, protein-rich salad that combines cooked soybeans with corn and colorful bell peppers. Serve it cold for a picnic or a light meal.
Boil the soybeans in plenty of water until tender but still firm. Drain and let them cool.
Chop the red bell pepper, red onion, and parsley and place them in a large bowl.
Add the cooled soybeans and cooked corn to the vegetables. Drizzle with olive oil and lemon juice, add the salt, and toss.
Cook the soybeans until they are tender but still hold their shape; overcooking can make them mushy. Contains soy.
Kesinlikle tekrar yapacağım. Uzun zamandır aradığım tarif tam buymuş. Ailece bayıldık, teşekkürler.
Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir? Kaç gün buzdolabında dayanıyor? Bu miktar kaç kişilik oluyor, biraz belirsiz kaldı?
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