Perfect Protein Salad

{printable recipe}
Yields: 12 servings
Adapted from the Moosewood Cookbook by Mollie Katzen

1 1/2 cups dry soybeans
1 1/2 cups dry wheat berries
6 scallions, finely chopped
2 medium carrots, finely chopped
2 medium cucumbers, seeded & finely chopped
1/2 red bell pepper, finely chopped
1 cup cottage cheese
1 cup minced flat leaf parsley
1/2 cup minced fresh dill
1/2 cup cider vinegar
2 teaspoons kosher salt
freshly ground black pepper, to taste
1/2 cup mayonnaise
3-4 cloves garlic, minced

Place the soybeans and wheat berries in separate saucepans and cover with water. Soak the beans for 4 hours, or overnight. Drain, place back in their pots, and cover with fresh water by a few inches. Bring both to a boil, reduce the heat to a simmer, and cook, partially covered until tender. The soybeans will take about 1 hour and 15 minutes, and the wheat berries will take about 30-45 minutes. Taste them both as they near their cooking time, and remove from the heat when they reach a texture you prefer.

Drain the beans and wheat berries and add both to a large mixing bowl. To them add the scallions, carrots, cucumber, bell pepper, cottage cheese, parsley, and dill. Toss to combine.

In a separate small bowl, whisk together the cider vinegar, salt, pepper, mayonnaise, and garlic. Add the dressing to the salad and toss to combine. Check the salad for seasoning, and add some additional salt and pepper, if desired. Serve right away, or store in an airtight container, refrigerated, for up to a week.