Japanese Black Bean Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Japanese black bean salad has become one of my go to dishes whenever I need something nutritious and satisfying on the table fast. Black beans are packed with protein and fiber, making them incredibly filling and great for keeping you energized throughout the day. What I love most is how economical it is to make, with simple ingredients that won't break the bank, and it comes together in less than an hour from start to finish. The combination of sesame seeds, ginger, and rice vinegar creates this wonderfully balanced flavor that tastes like you spent way more time in the kitchen than you actually did. Whether you're meal prepping for the week or looking for a quick side dish to impress guests, this one never fails me.
Ella x
Ingredients
- 400black beans
- 60 gsesame seeds
- 60 mlsoy sauce
- 120 mlrice vinegar
- 20 gsugar
- 20 gginger
- 1green onions
- 200tofu
- 30 mltoasted sesame oil
- 10 gsalt
- 5 gblack pepper
Detail level
Instructions
- 1
Rinse the black beans and cook them according to package instructions. Drain and let them cool.
Tip: Use canned black beans for convenience.
- 2
In a blender or food processor, combine sesame seeds, soy sauce, rice vinegar, sugar, and ginger. Blend until smooth.
Tip: Adjust the sweetness level to your taste.
- 3
In a large bowl, combine the cooked black beans, blended sesame seed mixture, green onions, and tofu.
Tip: Toss gently to combine.
- 4
Drizzle the toasted sesame oil over the salad and toss to coat.
Tip: This adds a rich and nutty flavor.
- 5
Season with salt and black pepper to taste.
Tip: Adjust to your liking.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This allows the flavors to come together and intensify.
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