Perilla White Bean Salad

Herbaceous and garlicky with juicy bright tomatoes and lots of texture.

Perilla White Bean Salad

Serves 5 - 6

I make a variety of bean salads because not only are they healthy but they are hearty and great year round. This one is perfect as summer winds down. I like to serve it over hot brown rice for a hot/cold contrast.

“Recipe Tips:

*1. Substitute 3 – 15.5 oz cans small white beans rinsed and drained well.

**2. Substitute 1 T honey plus an additional 2 t rice vinegar.

***3. Substitute cubanelle peppers.”

Ingredients

*480g (2 c) small white beans soaked overnight 

Dressing

60ml (4 T) yondu

60ml (0.25 c) olive oil

45ml (3 T) rice vinegar

**30ml (2 T) maesil

21g (1 T) Dijon mustard

15ml (1 T) mirin

15ml (1 T) soju or water

40g (about 40 medium) perilla leaves, stems removed

8 garlic cloves ends trimmed

2 cheongyang chili, stems removed and cut into rough chunks

6g (1.75 t) kosher salt

4g (1 t) gochugaru

3g (1 t) ajwain or 1.5 t fresh thyme

2g (0.50 t) ground white pepper 

Salad Fillings

500g (a little more than 1 lb) cucumbers, seeds removed 0.25in dice

450g (1 lb) cherry tomatoes, halved

***300g (10 medium - large) oi gochu, seeds removed sliced into 0.25in pieces

300g (a little less than 1 lb) carrots, julienne slice and cut into 0.50in pieces

75g (6) scallions, sliced

Method

1.      For dried beans, cover with water by 2 inches and bring to a boil covered.

Watch the pot so it does not boil over and make a mess.

• Remove any accumulated scum.

• Add 8g (2 t) kosher salt and stir to dissolve.

• Reduce to a simmer and cook covered for 1 – 2 hours or until the beans are tender.

Tender beans will have soft skins and creamy centers.

I like to test 3 – 4 beans taken from different areas of the pot after 1 hour.

If 1 bean is not perfectly tender, I continue to cook the beans testing every 10 – 15 minutes until all are tender.

• Drain the beans well.

2.      In a food processor, place all the dressing ingredients.

• Puree until smooth.

• Taste and adjust as necessary.

3.      In an extra large mixing bowl place the beans and salad fillings.

• Pour over the dressing and toss well to coat.

• Cover and refrigerate for at least 8 hours but preferably overnight.

4.      Taste the salad and adjust the seasoning as necessary.

5.      Serve over hot rice or on its own topped with a little crumbled feta or a sprinkle of flaky salt.