A refreshing, high-protein salad in which boiled soybeans meet corn and colorful peppers. Served cold, this recipe is a practical choice for picnic tables and light meals.
Boil the soybeans in plenty of water until tender but still firm, drain, and set aside to cool.
Chop the red pepper, red onion, and parsley, and place them in a large bowl.
Add the cooled soybeans and boiled corn to the vegetables, drizzle with olive oil and lemon juice, add the salt, and mix.
Important: When boiling soybeans, cook until the beans soften but stay firm — overboiling turns the texture mushy. Contains no allergen.
If you prepare the salad shortly before serving and add the dressing last, the vegetables keep their freshness without releasing their water.
Admin DadaGastro · verified in test kitchenKesinlikle 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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