Korean carrot bean salad with breadcrumbs

3 servings
15 min

How to make a salad with beans, Korean carrots and breadcrumbs? Prepare all products that are listed. I picked up a ready-made Korean carrot and canned red beans, so it took me a matter of minutes to cook. Breadcrumbs can be used purchased or made by themselves.

So, take a deep bowl of the right size. Put Korean carrots in it.

Grate the cheese on a coarse grater and send to the carrots. Which cheese is better to take? For salad, any cheese of hard or semi-hard varieties is perfect. I have Gouda this time.

Drain the liquid with the canned beans. Tip the legumes into a colander and rinse under running cold water. Shake the colander slightly several times to remove excess water (however, this step can be missed and not rinsed beans). Send the legumes to the bowl.

I made breadcrumbs myself from three pieces of toaster bread. To do this, I cut the bread into small cubes of the same size and dried them in a pan, stirring constantly.

Rinse and dry the greens. Which greens would complement the salad better? You can safely use young onions, dill, parsley or cilantro.

Finely chop the greens and add to the salad.

Next comes the line of crackers.

Toss the salad, salt to taste and serve immediately to the table. Place a saucepan with mayonnaise nearby.

Before the meal, add the mayonnaise to the salad bowl and mix everything well. To taste, you can use more mayonnaise than indicated in the recipe. I love when salads have minimal amounts of different sauces, so mayonnaise took 2 tbsp.