Bean Salad
2 servings
40 minutes
Bean salad is a delicate combination of freshness and rich flavor characteristic of Korean cuisine. The origins of this dish trace back to traditional recipes where beans served as the base for nutritious and healthy salads. Cooked beans provide softness, carrots add a light sweetness, and celery brings a spiciness. The dressing made from mustard, vinegar, and vegetable oil enhances the flavors of the ingredients, creating harmony. This salad pairs perfectly with meat and vegetable dishes and serves as a light snack or an excellent addition to a festive table. With its rich content of fiber and vitamins, it is not only tasty but also beneficial for health.
1
Cook the soaked beans, drain them in a sieve, and cool.
- Beans: 1 glass
2
Boil the carrots simultaneously and cut them into cubes, while thinly slicing the peeled celery; add the washed, chopped green salad and mix everything.
- Carrot: 3 pieces
- Celeriac: 75 g
- Green salad leaves: 200 g
3
Then put mustard, salt, and sugar in a salad bowl, mix everything, gradually adding vegetable oil and then vinegar.
- Mustard: to taste
- Vegetable oil: 2 tablespoons
- Vinegar: to taste
- Sugar: to taste
4
Place the prepared ingredients in a salad bowl, mix them, form a mound, and decorate it with lettuce leaves, carrots, and optionally, apple slices.
- Green salad leaves: 200 g
- Carrot: 3 pieces
