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Soya bean salad with vegetables

    

Tasty legume salad matching with grilled and roast meat.

Cook

No. of servings

6

Ready in

2 h.

Difficulty

low

 

 

carrots4.25oz120grams
crushed cumin1tsp1teaspoon
dill-
green peper3.5oz100grams
horseradish1.75oz50grams
olive oil6tbsp6tablespoon
onion5.25oz150grams
red pepper7oz200grams
salt1.5tsp1.5teaspoon
soya beans12.25oz350grams
tomatoes7oz200grams
vinegar2tbsp2tablespoon

1. 

soya beans 12.25 oz (350 g)

Soak soya beans in water overnight and the other day cook them in salted water until tender. Drain them and let them cool.

2. 

red pepper 7 oz (200 g)  green peper 3.5 oz (100 g)  carrots 4.25 oz (120 g)

Wash peppers, core them and clean them and cut into thin strips. Peel a carrot, wash it and finely grate. Mix the vegetables into soya beans.

3. 

onion 5.25 oz (150 g)

Peel an onion, cut into thin hafmoons and separate them. Mix them into the salad.

4. 

tomatoes 7 oz (200 g)

Wash tomatoes and cut them into small cubes. Mix them into the salad.

5. 

horseradish 1.75 oz (50 g)  crushed cumin 1 tsp  salt 1.5 tsp  vinegar 2 tbsp  olive oil 6 tbsp  dill

At the end mix into the salad horseradish, crushed cumin, salt, olive oil, vinegar (to your taste) and dill (to your taste). Let the salad rest 24 hours in the cold place. Stir occasionally.

Bon appetit!

 

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