Salad
Description
So, for the salad you'll need beans—canned or cooked, white or black, just make sure they're not in tomato sauce, but in their own juice. I usually make this salad with button mushrooms, but a couple of times I've substituted them with oyster mushrooms, which also tastes very good, though not as tender. You can serve the salad warm, but I prefer it chilled—after sitting for about an hour, it absorbs the flavors better, becoming even more aromatic and rich in taste. I highly recommend it.
Instructions
- 1
Step 1
Prepare the ingredients. Peel the boiled eggs, clean the onion, wash the mushrooms, and slice them.
- 2
Step 2
Heat vegetable oil in a skillet, add mushrooms and onion sliced into half-rings.
- 3
Step 3
Fry the mushrooms with onions over medium heat until cooked. Do not cover with a lid.
- 4
Step 4
Place the mushrooms with onions in a salad bowl and cool to room temperature. Add coarsely chopped eggs.
- 5
Step 5
Add boiled beans.
- 6
Step 6
Add Korean-style carrots.
- 7
Step 7
Dress the salad with mayonnaise, add salt and pepper to taste.
- 8
Step 8
Mix and chill the salad before serving.
- 9
Step 9
Decorate as desired and serve.