Home Cook Together. Celebrate Life.

JapaneseAuthentic Cuisine

Japanese Bean Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Japanese Bean Salad 3

Japanese Bean Salad 3 brings the essence of everyday Japanese home cooking to your table, capturing the tradition of a family recipe passed down through generations. This dish is not tied to a specific festival or occasion but is a staple of daily life, offering a moment of shared simplicity and comfort. It’s a reflection of how Japanese families have long enjoyed their meals, each ingredient carefully considered yet unpretentious.

The salad is a harmonious blend of tender beans and crisp onions, bathed in a generous drizzle of olive oil and a hint of vinegar. Parsley adds a fresh note, while fine sea salt enhances the natural flavors without overwhelming them. The result is a dish that offers both texture and a gentle tang, inviting all at the table to savor its straightforward, nourishing appeal.

Ingredients

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

Method

  1. Start by finely chopping 1 onion. Use a sharp knife to ensure even cuts, which will help the onion blend well with the beans. Place the chopped onion in a bowl of cold water for about 5 minutes to mellow its sharpness and bring out a sweeter flavor. Drain and set aside.
  2. In a large mixing bowl, combine 400 g of cooked beans with the drained onions. Choose a bowl that gives you enough space to toss the salad without spilling. This will help the ingredients mix evenly without breaking the beans.
  3. Chop a handful of parsley finely, removing any large stems. Add the parsley to the bowl with the beans and onions. The parsley will add a fresh, herbal note that complements the richness of the beans.
  4. In a small bowl, whisk together 80 ml of olive oil and 2 tbsp of vinegar until they are fully combined. The olive oil should appear slightly thickened and glossy, indicating that the vinegar is well incorporated.
  5. Pour the oil and vinegar dressing over the bean mixture. Sprinkle fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt should enhance the flavors without overpowering them.
  6. Gently toss the salad using a large spoon or your hands, taking care to keep the beans intact. The goal is to coat the beans and onions evenly with the dressing, ensuring each bite is flavorful.
  7. Serve the Japanese Bean Salad 3 immediately, accompanied by fresh bread. The salad's flavors are best enjoyed fresh, with the bread providing a satisfying contrast to the creamy beans.
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…

Explore Japanese cuisine