Tasty legume salad matching with grilled and roast meat.
recipe,photo-recipe,soya beans,red pepper,green peper,tomatoes,Vegetable salads,Gluten-Free,Lactose-Free,Seasonal recipes
No. of servings
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.
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.
onion 5.25 oz (150 g)
Peel an onion, cut into thin hafmoons and separate them. Mix them into the salad.
tomatoes 7 oz (200 g)
Wash tomatoes and cut them into small cubes. Mix them into the salad.
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.