Protein Salad

Protein Salad

5.0 from 1 vote

A dense, savory grain‑and‑bean salad brightened with fresh vegetables and a tangy dressing.

Course: Lunch, Main, DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

hours 
Cooking time

2

hours 

30

minutes
Cook Mode

Ingredients

  • 3/4 cup soybeans

  • 3/4 cup rye berries

  • 1/2 lb. firm tofu

  • 1/2 cup Vegenaise

  • 1 medium onion, diced

  • 1/2 red bell pepper, diced

  • 1 carrot, peeled and diced

  • 1 small cucumber, peeled, seeded, and diced

  • 1/8 cup dried dill weed

  • 1/8 cup apple cider vinegar

  • 1 Tbsp. salt

  • 1 Tbsp. medium-grind black pepper

Directions

  • Soak the soybeans overnight.
  • Start cooking the soybeans for 60-75 minutes in a medium saucepan over medium heat.
  • Add the rye berries and continue simmering for another 45 minutes. Let cool.
  • Crumble the tofu over the cooled soybeans and rye. Add the remaining ingredients and stir together.
  • Serve on its own or over a green salad.

Nutrition Facts

  • Calories: 400kcal
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