Bean salad I propose to try the salad bright and in appearance and taste. Salad from three types of beans, carrots in Korean and corn is suitable for a festive table, and for everyday menus. Most of the ingredients are ready for use, which makes the salad fast in cooking. If there is no ready carrots in Korean, then simply fry the chopped fresh carrots with onion, garlic and then put out with the addition of coriander and ground peppers.
Ingredients:- White beans canned 200 g
- Red beans harvested 200 g
- Beans fillet frozen 250 g
- Canned corn 150 g
- Carrots in Korean 150 g
- Onions 1 pc.
- Garlic 2 cloves
- Sunflower refined sunflower oil 2 tbsp. l.
- Step 1 To prepare the salad, cook canned corn, white and red beans, green string beans, onions, garlic and carrots in Korean.
- Step 2 In the salad bowl, combine the red and white beans, corn and carrots in Korean.
- Step 3 Frozen green string beans with a hot water to remove ice glaze, and then fry and put it in vegetable oil, with chopped onion and chopped garlic for 5-7 minutes.
- Step 4 Slightly cooled beans with onion add to the rest of the ingredients and mix.
- Step 5 Dressing the salad will be the oil in which the beans were stewed with onion and garlic, and the extra piquancy will give the carrots in Korean. Bon Appetit!