For the salad
1 1/2 cups of soy beans soaked overnight in water
1 cup of salt cut into thin slices
2 tablespoons of chopped fresh parsley
2 diced tomatoes, seeds removed
1 tablespoon of salt
For the dressing
2 tablespoons of minced garlic
1/4 cup of olive oil
2 hard-boiled eggs, coarsely chopped
2 tablespoons of vinegar
For the salad
1 1/2 cups of soy beans soaked overnight in water
1 cup of salt cut into thin slices
2 tablespoons of chopped fresh parsley
2 diced tomatoes, seeds removed
1 tablespoon of salt
For the dressing
2 tablespoons of minced garlic
1/4 cup of olive oil
2 hard-boiled eggs, coarsely chopped
2 tablespoons of vinegar
Cook the soy beans for about 3 hours or until they're tender
Mix the cooked soy beans, salt, parsley, tomatoes, and salt. Reserve
Prepare the dressing: sauté the garlic and olive oil in a pan until golden
Add to the blender
Gradually add the eggs and vinegar, blending continuously
Combine with the salad and let it cool completely
Serve 6 portions.
