Delicious salad with Korean-style carrots
Description
The recipe won't take much time. For the salad, I prepare Korean-style carrots using my own recipe, but the salad is just as tasty with store-bought carrots. You can use either canned or boiled corn (in summer I always use boiled corn; I don't boil it on the cob, but rather cook the kernels right away—just 5–7 minutes in boiling water and they're ready). I use adzuki beans, which change color after heat treatment; even an ice bath won't prevent this. If you're using regular green beans, they will retain their bright green color after the ice bath. Plus, the cold water stops the cooking process, cools the beans down, and makes the salad ready to serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Bring 1 liter of water with 1/2 tsp of salt to a boil. Add the beans and cook for 7-8 minutes. Then drain the hot water and rinse the beans with cold water to stop the cooking process. Depending on the variety, the beans can range in color from green to swampy.
- 3
Step 3
Drain the beans in a colander and leave for a few minutes to let all the liquid drain off. Transfer to a salad bowl.
- 4
Step 4
Add the Korean-style carrots together with the liquid they were in.
- 5
Step 5
Add canned corn.
- 6
Step 6
Add a pinch of salt, pepper, and a spoon of unrefined vegetable oil.
- 7
Step 7
Mix the salad and let it marinate in the refrigerator for a while. I usually leave it for about an hour, but the longer it sits, the tastier it becomes.
- 8
Step 8
Serve at the table.