Black beans have a Winter image… I refreshed them with greens and juicy items for a nutritive Summer salad meal.
Fragrant argan oil from Morocco, a little garlic, salt and balsamic vinegar for the dressing.
The companions of the kuromame (black soy beans, that were boiled and frozen) are edamame, sliced okra, shimeji mushrooms and green sweet chilis. I’ve added a little minced hot chili. I’ve steamed all that together. Added the dressing, let cool.
It’s very firm momendoufu (cotton tofu). I have pressed it with plate, slightly to extract excess water. The natto (fermented soy beans) is mixed with mustard and black rice vinegar. Around, you see bits of negi whites and shishito green pepper.