Tomato and soybean salad is a fresh and light dish, perfect for summer. It is made with salad tomatoes, canned white soybeans, spring onion, soybean bran sticks, chopped parsley, soy sauce, sunflower oil, wine vinegar, and salt. The tomatoes are cut into wedges and placed in a salad bowl, then the drained soybeans and sliced spring onion are added. The salad is then sprinkled with soybean bran sticks and chopped parsley. In a small bowl, soy sauce, sunflower oil, and wine vinegar are vigorously mixed together, adjusting the seasoning with salt. This dressing is then poured over the salad, which is thoroughly mixed before serving.
Tomato and Soybean Salad
Instructions
- Cut the tomatoes into wedges and place them in a salad bowl.
- Drain the soybeans well and let them fall onto the tomatoes.
- Clean the spring onion, slice it into rounds, and distribute it over the tomatoes and soybeans.
- Sprinkle the salad with soy bran sticks and chopped parsley.
- In a small bowl, vigorously mix the soy sauce, sunflower oil, and wine vinegar.
- Season the dressing with salt and pour it over the salad.
- Mix all the ingredients well and serve the tomato and soybean salad.
Notes
Add crumbled feta cheese for an extra burst of flavor.
