This is probably one of the most refreshing and satisfying salads I have eaten in a long time and is quick and easy to prepare.
I really do like soybeans and they are excellent paired with arugula and feta cheese.
The original recipe was from the book Gorgeous Greens by Annie Bell and called for fava beans rather than the soy beans.
l lb. FROZEN SOYBEANS
EXTRA VIRGIN OLIVE OIL
Juice of half a LEMON
SEA SALT and freshly ground BLACK PEPPER
3 SCALLIONS, trimmed and finely sliced diagonally
6 Tbsp. coarsely chopped FLAT-LEAF PARSLEY
7 ounces FETA CHEESE, crumbled
Follow package directions and cook frozen soybeans in the microwave.
Toss the soybeans with 6 Tbsp. olive oil and the lemon juice, salt and pepper and set aside to cool.
Once the soybeans have cooled, toss in the scallions and 2/3 of the parsley.
Serve on a bed of arugula with an extra drizzle of olive oil and top with the crumbled feta.
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