This Mediterranean Soya Beans Salad is delicious. It’s very filling, so I would suggest the recipe is enough for 4 servings as a main or 2 servings if that is the only dish for lunch. With lots and lots of Mediterranean spices, it’s a healthy and delicious lunch. The Mediterranean Soya Beans Salad is vegan, I made it like this because I really like these type of salads.
I used fresh basil and parsley from my herb garden. I also used frozen soya beans. I like them a lot. If you don’t have soya beans, you can use standard beans instead. I got the soya beans from the frozen section at Tesco, I imagine is widely available.
– 600g defrosted soya beans
– 50g basmati rice
– 100g mixed leaves salad
– fresh basil
– fresh parsley
– 1 small tomato
– spring onion
– 2 spoons oil
– 2 spoons olive oil
– 1 tsp dried basil
– 1 tsp dried parsley
– 1 tsp paprika
– sea salt
– 1 tsp chilli oil
Defrost the soya beans. I left them in the fridge overnight to make it easier to prepare them the following day. Soak the rice in boiling water, rinse.
Wash and pat dry the salad leaves to remove the excess water. Add boiling water to the rice and boil it for 10-15 minutes, until soft but still having a bite to it. Drain and leave on a side. Wash and chop finely the fresh basil and parsley, the spring onions and the tomato.
In a frying pan, heat the oil. Toss in the soya beans and stir. Leave them on the hob at medium heat for 5-10 minutes. Add the dried parsley and basil, salt, and paprika and stir. Lower the heat and stir. Pour the olive oil and the chilli oil and stir again. Take off the heat.
Over the salad leaves add the rice, the soya beans, the onions, tomato and herbs, a bit of salt and incorporate all the ingredients. The salad is ready to be served.
Do you like soya beans? Let me know in the comments how you prepare them.