Vegan Salad with Kabocha Squash and Beans

Name: Vegan Salad with Kabocha Squash and Beans
Cuisine: American
Ingredients: 1/2 Kabocha squash; 1 Salt; 2 to 3 tablespoons ●Vinegar; 2 to 3 tablespoons ●Soy milk; 1/2 Onion; 200 ml Salted boiled beans (kidney beans); 1 Fresh parsley

cookpad.japan @cookpad_jp

I tried to think of a substitute for mayonnaise.

You could also use store-bought mixed beans. Recipe by goodaroro

I tried to think of a substitute for mayonnaise.

You could also use store-bought mixed beans. Recipe by goodaroro

cookpad.japan @cookpad_jp

I tried to think of a substitute for mayonnaise.

You could also use store-bought mixed beans. Recipe by goodaroro

I tried to think of a substitute for mayonnaise.

You could also use store-bought mixed beans. Recipe by goodaroro

Saved

Ingredients

1/2Kabocha squash
1Salt
2to 3 tablespoons ●Vinegar
2to 3 tablespoons ●Soy milk
1/2Onion
200 mlSalted boiled beans (kidney beans)
1Fresh parsley

Saved

Steps

1

Boil beans of your choice in salted water. You can boil a lot and freeze some for later.
2

Chop the onion finely. If you're using regular onions, soak in water to remove the harsh taste. If you're using sweet onions, use as is.
3

Chop the kabocha roughly and sprinkle salt. Cover with plastic wrap and microwave until soft. Mash with a fork while it's hot.
4

Add ● ingredients to the kabocha from Step 3. Combine the onion, beans, and parsley to finish. Top with parsley.