Soy Bean Salad
Soy beans are an excellent source of plant proteins while tomatoes contain lycopenes, a powerful antioxidant which helps protect the body against cell damage from free radicals.
This simple salad makes an excellent side dish next to a fish entree.
Trim soy beans, rinse and cook in boiling water for about 5 minutes. Rinse in cold water and drain. Rinse cherry tomatoes and cut in half.
Whisk together soy sauce and sesame oil to make a vinaigrette and season the dressing with salt, pepper and Korean red pepper.
Add soy beans, mix well and let stand for about 10 minutes. Stir in tomatoes and adjust seasonings. Serve in bowls.