Bean Salad with Korean-Style Carrots and Croutons
For lovers of tasty, healthy, and very quick food! Bean salad with Korean-style carrots and croutons is very filling thanks to its ingredients. The carrots also make it bright. It will decorate any festive table, and it’s worth adding to everyday meals for the speed alone.
Updated : 27 January, 2026
Easy
About 20 min.
Ingredients
250 grams
Canned beans
100 grams
Korean carrot
100 grams
Hard cheese
2 tablespoon
Mayonnaise
30 grams
Croutons
to taste
Greens
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a salad with beans, Korean-style carrots, and croutons? Prepare all the ingredients listed. I used ready-made Korean-style carrots and canned red beans, so it took just a few minutes. The croutons can be store-bought or homemade.
Step 2
Take a deep bowl of a suitable size. Add the Korean-style carrots.
Step 3
Grate the cheese on a coarse grater and add it to the carrots. What cheese works best? Any firm or semi-firm cheese is great for this salad. I used Gouda this time.
Step 4
Drain the liquid from the canned beans. Tip the beans into a colander and rinse under cold running water. Shake the colander a few times to remove excess water (you can skip this step and not rinse the beans). Add the beans to the bowl.
Step 5
I made the croutons myself from three slices of sandwich bread. To do this, I cut the bread into small equal cubes and dried them in a skillet, stirring constantly.
Step 6
Rinse the herbs and pat dry. Which herbs fit this salad best? Feel free to use green onions, dill, parsley, or cilantro.
Step 7
Chop the herbs finely and add to the salad.
Step 8
Next, add the croutons.
Step 9
Mix the salad, salt to taste, and serve immediately. Place a gravy boat (or small bowl) of mayonnaise on the side.
Step 10
Before eating, add the mayonnaise to the salad bowl and mix well. You can use more mayonnaise than the recipe suggests, to taste. I like minimal dressing in salads, so I used 2 tbsp.
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