This one is found a lot of places, but the version I followed is from here:


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.

My Thoughts:

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.

Perfect Protein Salad, revisited