The special thing about this recipe are the black soybeans. The salty and crunchy beans bring some pizzazz to your salads and vegetable bowls as a topping - but can also be snacked on their own.
Wash iceberg lettuce and cut a quarter into strips.
Wash and halve the tomatoes and put them in a bowl with the lettuce.
Combine almond paste, mustard, agave syrup and balsamic vinegar and add.
Chop walnuts and add to salad with soybeans.
Mix everything together well and serve.
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