High Protein Soya Bean Salad

Soya beans are one of the few plant sources that contain complete protein. This salad uses whole soya beans (not chunks) for a nutty, satisfying texture.

Ingredients

• 1 cup Whole Soya Beans (Dried) – Soaked overnight
• 1 Red Bell Pepper – Diced
• 1 Yellow Bell Pepper – Diced
• 1 tbsp Olive Oil
• 1 tsp Mixed Dried Herbs (Oregano/Basil)
• 1 tbsp Apple Cider Vinegar
• Salt & Pepper

Instructions

1. Cook Beans: Pressure cook the soaked soya beans with salt until tender but not mushy (about 3-4 whistles). Drain and cool.
2. Prep Veggies: Dice the peppers into small cubes corn-kernel size.
3. Make Dressing: In a small jar, shake olive oil, vinegar, herbs, salt, and pepper until emulsified.
4. Combine: In a salad bowl, mix the cooked beans and peppers.
5. Toss: Pour the dressing over the salad and toss well.
6. Marinate: Let it sit in the fridge for 30 minutes for flavors to absorb.
7. Serve: Eat cold or at room temperature.

Why Whole Soya?

• While processed soya (chunks) is good, whole beans offer more fiber and micro-nutrients in their natural state.