14 oz (400 g ) cooked beans
1 medium onion
2 medium carrot
2 garlic clove
1.5 tsp spices for Korean salads
1 tbsp vinegar
1 oz (30 ml ) vegetable oil,
1/2 tsp salt
Shred carrots into thin narrow strips using a special grater.
Add the half rings of sliced onions, squeezed through a press garlics, spices for Korean carrot, a salt, a vinegar, and stir well.
Heat oil n a frying pan until a light haze.
Then, pour the oil over the chopped vegetables.
Add the rinsed beans, all mix well, cover with a lid and put in a fridge for 30-40 minutes to infuse.
Salad will taste better if you let it sit for a day in the fridge.
Spices for Korean salads are selling in many Russian stores all over the world.