Korean carrot with beans and ham salad
Ingredients
Bean salad with fried onions, Korean carrots and fresh herbs is hearty
and very healthy in
itself. It
is boiled beans that make it satisfying, and Korean-style carrots give the salad a sharpness and
piquant
flavor. As a dressing - the oil in which the onions were fried. And what can not but rejoice - no
mayonnaise!
Coocking :
Sort the beans, rinse, transfer to a saucepan or bowl and pour clean cold water (you can from the
tap).
Leave the beans to soak for at least 6 hours, preferably overnight. Drain the swollen beans.
Transfer
the beans to a saucepan, fill with clean cold water, level with the beans. Bring the water to a
boil
over high heat, reduce the heat, and cook the beans until soft and cooked through (I boiled the
beans
for 45 minutes). If the water boils away during cooking, add a little boiling water. You don't
need to
salt the beans while cooking. Lightly salt at the end of cooking, about 10 minutes. Drain the
boiled
beans. Let the beans cool, then transfer them to a bowl. Peel the onion and cut it into cubes.
Heat
sunflower oil in a frying pan. Fry the onion over medium heat until translucent, without letting
it
brown too much. Cool the fried onion. Put the fried onion with oil from the pan into a bowl with
beans.
Now add Korean-style carrots to the beans and onions. Wash green onion feathers, dry, cut into
thin
rings. Rinse dull, dry, chop. Add green onions and dill to previously mixed salad ingredients. Mix
the
salad well. If necessary, you can add a little salt to it.
