Salad with beans, carrots in korean, eggs and mayonnaise

4 servings
1 hour 20 min

Let's make the ingredients for the salad. Since we will use boiled beans for this salad, we need to prepare it in advance. Put my dry beans in a deep bowl and pour cold, clean water so that it is twice as large as beans, as the beans should swell and increase greatly. In the morning, drain the water, rinse the beans again and boil until cooked in slightly salted water, but you need to closely monitor the process so as not to cook the beans, it must be whole. Half an hour is enough to cook over a medium heat. If you decide to use canned beans to make a salad, then this step can be missed. Boil the chicken eggs hard-boiled for 20 minutes, drain the water, let the chicken eggs cool, clean and cut them into cubes or grate them as you like. If the salad will be decorated as layered, then it is better to grate chicken eggs. If the salad is served in a deep salad bowl, then chicken eggs can be diced. Korean carrots can be purchased ready-made in the store, or, if there is time and desire, cook it yourself. The process is not complicated, but it is time consuming. Onions so that they do not give a bright mustard salad, it is better to marinate in vinegar with added sugar, or throw boiling water. Crackers can also be used for ready-made lettuce purchased from the store. They come with different additives and flavors, so you can choose any. But it is better to use home-made crackers from fresh bread with a neutral taste, so as not to spoil the taste of the salad and not drown out the taste of other products. Cut the bread into small cubes and dry in the oven until crisp. We put all the prepared ingredients, except for crackers, in a salad bowl. Add salt to taste. Fill with mayonnaise. Mix. Let the salad stand in the refrigerator, brew. Put it in a salad bowl to serve. Sprinkle crackers on top and serve. Enjoy your meal!