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Japanese Bean Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Japanese Bean Salad 2

Japanese Bean Salad 2 is a staple of home kitchens, a dish where simplicity meets the hands-on precision of family cooking. It's crafted with the same intuitive touch that Japanese cooks use to balance flavors, relying on experience rather than exact measurements. Salt is pinched and scattered, olive oil is poured liberally, and the result is a dish meant to be shared around a table, embodying the spirit of everyday meals.

The salad offers a satisfying contrast between the creamy beans and the sharpness of raw onion, all enveloped in the richness of olive oil and a tang of vinegar. Parsley adds a fresh note, tying the flavors together. Serve it just as is, letting each ingredient speak clearly, offering a taste that is both familiar and comforting.

Ingredients

  • 400 gcooked beans
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • parsley — chopped
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion. The pieces should be small enough to blend well with the beans, but not so fine that they disappear. This will ensure the onion's flavor is evenly distributed throughout the salad.
  2. In a large mixing bowl, combine 400 g of cooked beans with the chopped onion. Use a bowl that gives you enough space to toss the ingredients without spilling. This will help the flavors meld together.
  3. Pour 80 ml of olive oil over the beans and onion mixture. The oil should coat the beans well, adding richness and helping the other flavors to adhere.
  4. Add 2 tablespoons of vinegar to the bowl. The vinegar will provide a necessary tang that balances the richness of the olive oil. Stir gently to ensure the vinegar is evenly distributed.
  5. Season the salad with fine sea salt to taste. Start with a small pinch, mix, and taste before adding more. The salt should enhance the flavors without overpowering them.
  6. Chop a handful of parsley and add it to the salad. The parsley should be fresh and vibrant, adding a pop of color and a hint of freshness to the dish.
  7. Gently toss the salad to combine all the ingredients. Use a folding motion to keep the beans intact, ensuring that each bean is coated with the dressing.
  8. Serve the Japanese Bean Salad 2 immediately. Present it with slices of bread, allowing the diners to enjoy the salad as part of a shared meal.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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