
Korean Black Bean Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A spicy and savory salad made with black beans, kimchi, and crunchy vegetables.
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
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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