Vegan Salad with Kabocha Squash and Beans

• 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

1. Boil beans of your choice in salted water.
2. You can boil a lot and freeze some for later.
3. Chop the onion finely.
4. If you're using regular onions, soak in water to remove the harsh taste.
5. If you're using sweet onions, use as is.
6. Chop the kabocha roughly and sprinkle salt.
7. Cover with plastic wrap and microwave until soft.
8. Mash with a fork while it's hot.
9. Add ingredients to the kabocha from Step 3.
10. Combine the onion, beans, and parsley to finish.
11. Top with parsley.

squash, salt, vinegar, soy milk, onion, beans, parsley

Taken from cookpad.com/us/recipes/170820-vegan-salad-with-kabocha-squash-and-beans (may not work)