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Bean, Korean Carrot, and Egg Salad with Mayonnaise

A simple, tasty, satisfying bean salad! This salad of beans, Korean-style carrots, and croutons earns a spot on any holiday table and brightens up the weekday menu just as well. Simple to put together and built from humble ingredients, it's hearty and filling. Cooked dried beans work best here, but you can swap in canned beans to speed things up.

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Salad with beans, carrots in Korean, eggs and mayonnaise
Salad with beans, carrots in Korean, eggs and mayonnaise
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 8 g
Fats 35 % 13 g
Carbohydrates 43 % 16 g
205 kcal
GI: 75 / 25 / 0
  • Gather the ingredients for the salad. Since this calls for cooked beans, prep them ahead of time. Rinse the dried beans, put them in a deep bowl, and cover with plenty of cold water — about twice their volume, since they'll swell up a lot. The next morning, drain the water, rinse the beans again, and boil them in lightly salted water until tender. Watch them closely so they don't overcook and fall apart — you want them to keep their shape. About half an hour of cooking over medium heat should do it. If you're using canned beans, skip this step. Hard-boil the eggs for 20 minutes, drain, and let them cool, then peel and either dice them or grate them, whichever you prefer. If you're building the salad in layers, grating works better; if you're serving it tossed in a deep bowl, diced is fine. You can buy Korean-style carrots ready-made, or make them yourself if you have the time and inclination — it's not hard, just a little time-consuming. To keep the onion from adding a sharp bite, quick-pickle it in vinegar with a little sugar, or just pour boiling water over it. For the croutons, store-bought ones work — they come in all sorts of flavors — but homemade croutons from fresh, plain bread are better, so they don't overpower the salad. Cut the bread into small cubes and dry them in the oven until crisp. Put all the prepared ingredients except the croutons into a bowl. Season with salt to taste and dress with the mayonnaise. Toss to combine. Let the salad rest in the fridge so the flavors meld. Transfer it to a serving bowl, scatter the croutons on top, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Fiery red beans - 23  kcal/100g
  • Fresh frozen beans in a package (300 g.) - 102  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • White bread - 266  kcal/100g
  • Korean carrots - 134  kcal/100g

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