This one is found a lot of places, but the version I followed is from here: http://www.coopfoodstore.coop/recipes/item/perfect-protein-salad
3/4 cup raw soybeans, cooked until tender and cooled (SEE NOTE AT BOTTOM)
3/4 cup raw rye or wheat berries, cooked until tender and cooled (SEE NOTE AT BOTTOM)
Salt and freshly ground black pepper, to taste
1 tsp. fresh fennel or dill
1/4 tsp. dry mustard
1/2 cup cider vinegar
1/2 cup mayonnaise
Juice of 1 lime or lemon
Dash of basil
2 Tbs. dry, white wine
1/2 cup fresh parsley, chopped
2 cloves garlic, crushed
1 scallion, diced
1 carrot, diced
1 cucumber, diced
1 red onion, diced
1 pepper, diced
1 stalk celery, diced
1 cup cottage cheese
Fresh alfalfa sprouts
Tomato, for garnish
Combine marinade ingredients in a medium bowl. Add soybeans and berries and
let marinade, 15 to 20 minutes.
Combine all ingredients along with cottage cheese and alfalfa sprouts. Serve
garnished with tomato.
NOTE: To cook the beans and wheat berries – Soak both in SEPARATE bowls for at least 4 hours, overnight is better. Drain and rinse. Place in SEPARATE pots and cover with an inch or so of water. Bring to a boil and simmer. The wheat berries took about 45 minutes, the soy beans took about 1 hour 15 minutes. You want them tender but not mushy. Then drain and rinse in cold water before continuing.
I’ve already posted this once on Facebook, so here it is again confirming how much I love this recipe. This makes a HUGE bowl, I think the next time I may try to cut the recipe in half, although I’m not sure how since it uses a lot of “one of’” ingredients. However, I made this recipe well over a week ago, there is still some in the fridge, and it’s still good. So, ‘going bad’ doesn’t seem to be as much of an issue as you might think.
UPDATE – I have found some substitutions for those that have issues with soy or don’t want to take the time for the soaking and cooking. Uses chickpeas / garbanzos instead of the soybeans, and quinoa instead of the red wheat berries.