Bean Salad with Korean Carrots

Red kidney beans in their own juices are ideal (the classic choice, and more filling). Alternatives: white beans (milder), speckled beans (for a rustic look), or beans in tomato sauce (though they change the character of the dish). Trusted brands include Bonduelle, Globus, 6 Sotok and Heinz. A 400 g can is the optimal size for 6 servings. Freshly cooked home-made beans (soak 200 g of dried beans overnight, then boil for 40 minutes) are the premium option. Do not use pickled beans (with vinegar) or green beans (a different texture). Before adding them, drain off all the liquid and rinse them with water to remove the excess slime. For a premium salad, use a 50/50 mix of white and red beans.

Alternatives: home-made mayonnaise (the premium option), 20% sour cream (lighter and tangier), plain Greek yoghurt (for a fitness version), a 50/50 mix of mayonnaise and sour cream (milder), or a mustard sauce. Trusted mayonnaise brands include Maheev, Sloboda and Skit. Do not use soy sauce (it changes the taste) or sweet-and-sour sauce (an Asian flavour that does not suit the dish). For a children's version, use sour cream plus 1 teaspoon of lemon juice. For a diet version, use yoghurt with no additives. For 6 servings, 100 g is optimal; more will drown the salad and less will leave it dry.

It keeps for 24 hours in the refrigerator in a container with a lid. Any longer and the carrot will go runny and the mayonnaise will separate. Before serving, give it a stir and, if needed, add a spoonful of fresh mayonnaise. Take it out 10–15 minutes before serving (when it is too cold it dulls the flavours). Do not leave it at room temperature for more than 2 hours, as the mayonnaise and chicken spoil. It is handy in a small container for a packed lunch. For a buffet, garnish it 10 minutes before serving. It is at its best freshly made after 2–3 hours of resting. Ideally, make it 2–4 hours before serving so it soaks up the flavours without going runny.

It works as a starter in its own right, for a festive or everyday table. Serve it with a hot meat dish (steak, chops) for a meaty pairing, or with baked or fried fish as a contrasting salad. It goes with dark or wholegrain bread. With a shot of vodka it makes a Russian-style serving, and it also pairs with a glass of semi-sweet red wine or a light beer. For a family lunch, serve it with a side dish. With a cup of tomato juice it makes an office lunch. For a children's version, leave out the hot pepper. For a buffet, serve it in small individual bowls. With borscht or shchi it makes a fine accompaniment. It is a versatile salad for any occasion.