500g soybeans, cooked
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
2 large carrots, peeled and grated
FRESH parsley to taste
1 large onion (150g), thinly sliced
10 pitted green olives, slivered
100g crumbled cheese
100g thinly sliced ham
To taste: salt, freshly squeezed lemon juice or rice vinegar, and olive oil
500g soybeans, cooked
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
2 large carrots, peeled and grated
FRESH parsley to taste
1 large onion (150g), thinly sliced
10 pitted green olives, slivered
100g crumbled cheese
100g thinly sliced ham
To taste: salt, freshly squeezed lemon juice or rice vinegar, and olive oil
Let the soybeans soak in cold water overnight
The next day, mash them gently to release their skins
Cook the soybeans in a pressure cooker with water for 1 hour and 40 minutes
These soybeans will retain their texture, but become tender
After cooking, drain and let cool
Grate the carrots and onion coarsely
Mince the red and green bell peppers
Chop the parsley to taste
Combine all ingredients in a bowl, seasoning with salt, lemon juice or rice vinegar, and olive oil to taste
Serve the salad chilled.
