Korean Style Three-Bean Salad with Corn and Carrots
by Editorial Staff
This bright and juicy salad is made from three types of beans (red, white, and green beans), which gives it a special nutritional value. In addition to beans, the salad includes sweetish canned corn and spicy Korean-style carrots. Such a successful combination of products gives the salad a wonderfully balanced taste.
Servings: 4
Ingredients
- Green beans – 220 g
- Red beans (dry) – 70 g
- White beans (dry) – 70 g
- Korean carrots – 150 g
- Canned corn – 150 g
- Bulb onions – 1 pc.
- Garlic – 1 clove
- Vegetable oil – 2 tbsp
- Salt to taste
- Ground black pepper – on the tip of a knife
Directions
- Cover the red and white beans separately with cold water and leave for about 8 hours, preferably overnight. After a while, rinse the beans and pour clean water into separate saucepans. Put on fire, bring to a boil, remove the foam and cook over low heat for about 30-40 minutes. The beans should not be overcooked. Cool the cooked beans.
Defrost the green beans. - Heat vegetable oil in a skillet. Peel the onions and garlic, cut into small cubes, and place in the pan. Stir until transparent, about 5-7 minutes.
- Add thawed green beans to the skillet with garlic and onion. Fry the onions with green beans over medium heat for 5-7 minutes, stirring occasionally. Remove the green beans fried with onions from the heat and cool to room temperature.
- In a large bowl, combine cooled red and white beans, and add corn and Korean carrots. Stir.
- Add the green beans, onion, and garlic.
- Salt and pepper the salad, stir.
Enjoy your meal!
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