Korean Black Bean Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Korean black bean salad has become my go to weeknight dinner because it comes together in under an hour and costs practically nothing to make. Black beans are packed with protein and fiber, so you'll actually feel full and satisfied, which is perfect when you're trying to eat healthier without much fuss. The kimchi and gochujang give it that authentic Korean kick that makes everyone ask for the recipe, but honestly it's so simple to throw together. Just chop your vegetables, toss everything in a bowl with the dressing, and you've got a colorful, crunchy salad that tastes even better the next day.
Ella x
Ingredients
- 400black beans
- 200 dicedkimchi
- 200 shreddedred cabbage
- 150 peeled and gratedcarrots
- 2green onions
- 100 cubedtofu
- 50chopped peanuts
- 20 tablespoongochujang(store-bought or homemade)
- 10 tablespoonsoy sauce(use gluten-free if necessary)
- 5 tablespoonrice vinegar
- 5 tablespoonsugar
- 10crushed sesame seeds
Detail level
Instructions
- 1
In a large bowl, combine the black beans, kimchi, red cabbage, carrots, green onions, and tofu.
- 2
In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, sugar, and crushed sesame seeds until smooth.
Tip: Adjust the spice level to your liking
- 3
Pour the dressing over the salad and toss to coat.
Tip: Make sure everything is well combined
- 4
Sprinkle the chopped peanuts over the top and serve immediately.
Tip: Crunchy and delicious!
- 5
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: The longer it sits, the better it gets!
- 6
Just before serving, sprinkle with additional crushed sesame seeds if desired.
Tip: Add a touch of crunch and flavor
- 7
Serve chilled and enjoy!
Tip: This salad is perfect for a quick and easy lunch or dinner
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