Korean bean and carrot salad

Bean and Korean carrot salad recipe. Such a hearty salad can be served for dinner as an independent dish or as a side dish to a meat dish.

Ingredients

• Beans boiled (or canned) - 100 g
• Carrots in Korean - 100 g
• Fresh parsley - 3 sprigs
• Leaf lettuce - 2 sheets
• Cheese - 10 g
• Vinegar grape (wine or apple) - 2 tbsp. spoons
• Olive oil - 2 tbsp. spoons
• Salt - to taste

Directions

1. Wash parsley and lettuce leaves, dry and chop.
2. Combine boiled beans, Korean-style carrots and chopped greens in a salad bowl.
3. Dress the salad with oil and vinegar (grape or apple).
4. Salad of carrots, beans and greens gently mix. If desired, you can salt.
5. Cheese grate on a fine grater.
6. Put a salad in a salad bowl, sprinkle with grated cheese and herbs on top.
7. Korean-style bean and carrot salad with cheese and herbs, ready.
8. Bon appetit!