2 cups of soybean sprouts, drained and rinsed
2 large tomatoes, diced
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 medium red pepper, finely chopped
2 medium-sized carrots, grated
2 tablespoons of finely chopped fresh cilantro
2 tablespoons of finely chopped scallions
Salt to taste
1/4 cup of olive oil
3 tablespoons of balsamic vinegar
2 cups of soybean sprouts, drained and rinsed
2 large tomatoes, diced
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 medium red pepper, finely chopped
2 medium-sized carrots, grated
2 tablespoons of finely chopped fresh cilantro
2 tablespoons of finely chopped scallions
Salt to taste
1/4 cup of olive oil
3 tablespoons of balsamic vinegar
In a large pot, bring 1 liter of water to a boil
Add the soybeans and let simmer for 5 minutes
Remove from heat, let stand for 15 minutes
Drain and rinse the soybean sprouts again
In another large pot, combine 2 liters of water and cook the soybeans for 40 minutes or until tender
Discard excess water
Transfer the cooked soybeans to a serving dish and let cool
Add the diced tomatoes, chopped onion, peppers, and carrots to the soybean mixture
Sprinkle with cilantro and scallions
Season with salt, olive oil, and balsamic vinegar
Refrigerate until ready to serve.
