Soybean salad with pickles and tomatoes

1 serving


Soak the soybeans in cold water overnight, then rinse and boil in salted water until soft (make sure the soybeans do not boil), roll back in a colander and cool. Cut the pickles and tomatoes into small cubes, finely chop the onions. Combine vegetables with boiled soybeans, season with vegetable oil and black pepper. Leave the salad in a warm place for 3 hours. Sprinkle the salad with finely chopped parsley greens before serving.