Vietnamese Black Bean Salad
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Vietnamese black bean salad is my go to recipe when I want something fresh, vibrant, and ready in minutes. Black beans are packed with fiber and protein, making this dish incredibly satisfying and nourishing. What I love most is how quickly it comes together, with zero cooking required, so it's perfect for busy weeknights or last minute entertaining. The combination of fresh mint, basil, and a tangy tamarind dressing creates such an authentic, complex flavor that tastes like you spent hours in the kitchen. Trust me, once you make this, you'll be serving it constantly.
Ella x
Ingredients
- 250black beans
- 60 Lrice vinegar
- 15 Lfish sauce
- 100chopped fresh mint
- 80chopped fresh basil
- 150red onion
- 100carrots
- 120cucumber
- 30 gpalm sugar
- 20 gtamarind paste
- 120peanuts
- 60 Lsoy sauce
- 60 Llime juice
- 10 gsalt
Detail level
Instructions
- 1
Rinse the black beans and soak them in water for 10 minutes. Drain and set aside.
Tip: Use a fine mesh strainer to drain the black beans.
- 2
In a blender or food processor, combine rice vinegar, fish sauce, palm sugar, and tamarind paste. Blend until smooth.
Tip: Adjust the seasoning to taste.
- 3
In a large bowl, combine the chopped mint, basil, red onion, carrots, and cucumber.
Tip: Use a gentle hand when mixing the ingredients to avoid bruising the leaves.
- 4
Add the blended dressing to the bowl and toss to coat.
Tip: Adjust the seasoning to taste.
- 5
Add the soaked and drained black beans to the bowl and toss to combine.
Tip: Be gentle to avoid breaking the beans.
- 6
Transfer the salad to a serving dish and sprinkle with peanuts.
Tip: Use a sprinkle or a light hand when adding the peanuts.
- 7
Drizzle the soy sauce and lime juice over the salad and toss to coat.
Tip: Adjust the seasoning to taste.
- 8
Season with salt to taste.
Tip: Use a pinch of salt to balance the flavors.
- 9
Serve immediately.
Tip: Garnish with additional mint leaves if desired.
- 10
Cover and refrigerate for up to 24 hours before serving.
Tip: Let the salad sit at room temperature for 30 minutes before serving for the best flavor.
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