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Soybean Salad
Created by: Howcan Team
Ingredients
- 1 cup of cooked soybeans
- 1 cup of cherry tomatoes, halved
- 1/2 cup of cucumber, diced
- 1/4 cup of red onion, finely chopped
- 1/4 cup of fresh parsley, chopped
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine 1 cup of cooked soybeans, 1 cup of cherry tomatoes, 1/2 cup of diced cucumber, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh parsley.
- In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and salt and pepper to taste.
- Pour the dressing over the soybean mixture and toss gently to coat.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.
Soybean salad, also known as edamame salad, has its origins in East Asia, where soybeans have been a dietary staple for centuries. This vibrant dish gained popularity in the West due to its health benefits and delicious flavor. Chefs in Japan and Korea are known for their innovative takes on this salad, often incorporating fresh, seasonal ingredients like crisp vegetables, sesame seeds, and a tangy dressing. The best versions of this dish can be found in authentic Asian restaurants that prioritize using high-quality, organic soybeans. To make a standout soybean salad, it's crucial to use perfectly cooked soybeans and a well-balanced dressing that complements their natural nuttiness.
15 min
4
180 calories
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