No-Cook Salad, A Perfect Summertime Meal Recipe

Name: No-Cook Salad, A Perfect Summertime Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 1 (15 oz) can pinto beans, well rinsed and drained; 1 cup marinated small white button mushrooms, drained; 1/2 to 3/4 cup Korean Carrot Salad; 1 (8 oz) can sliced water chestnuts, drained; 1/2 pound Canadian bacon, sliced and then chopped in 1-inch lengthwise, 1/4-inche thick pieces; 3 whole scallions, thinly sliced on a bias; Freshly ground black pepper to taste; Half bunch cilantro or parsley, leaves and stems, finely chopped; 1/3 cup Best Food or Hellman's mayonnaise + 2 teaspoons of each, lemon zest, juice, finely grated ginger, honey and crushed coriander seeds, whisked together; For the marinated Mushrooms and Korean Carrot salad; 12 ounces small white button mushrooms; 3 tablespoons freshly squeezed lemon juice, (1 large lemon); 3 tablespoons fresh thyme leaves; 2 tablespoons white wine vinegar; 3 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; For the Korean Carrot salad:; 1 pound of fresh (preferably long) carrots, shredded on a mandolin into thin strands; 2 garlic cloves, minced; 1 large shallot diced; 1/4 cup sunflower or canola oil; 1 tablespoon whole coriander seeds, crushed; 1/2 teaspoon or more to your taste cayenne pepper; 3 tablespoons white wine vinegar; 1 tablespoon honey; 1 teaspoon kosher salt; 2-3 teaspoons fresh ginger, finely grated

Servings: persons

For the salad
1 (15 oz) can pinto beans, well rinsed and drained
1 cup marinated small white button mushrooms, drained
1/2 to 3/4 cup Korean Carrot Salad
1 (8 oz) can sliced water chestnuts, drained
1/2 pound Canadian bacon, sliced and then chopped in 1-inch lengthwise, 1/4-inche thick pieces
3 whole scallions, thinly sliced on a bias
Freshly ground black pepper to taste
Half bunch cilantro or parsley, leaves and stems, finely chopped
1/3 cup Best Food or Hellman's mayonnaise + 2 teaspoons of each, lemon zest, juice, finely grated ginger, honey and crushed coriander seeds, whisked together
For the marinated Mushrooms and Korean Carrot salad
12 ounces small white button mushrooms
3 tablespoons freshly squeezed lemon juice, (1 large lemon)
3 tablespoons fresh thyme leaves
2 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the Korean Carrot salad:
1 pound of fresh (preferably long) carrots, shredded on a mandolin into thin strands
2 garlic cloves, minced
1 large shallot diced
1/4 cup sunflower or canola oil
1 tablespoon whole coriander seeds, crushed
1/2 teaspoon or more to your taste cayenne pepper
3 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon kosher salt
2-3 teaspoons fresh ginger, finely grated

1
["To marinate mushrooms: Using a damp towel, gently wipe dirt from mushrooms. Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.", "To make Korean Carrot Salad: Place the shredded carrots into a mixing bowl. Saute the shallot in oil until the soft and translucent. Add coriander seeds and cayenne pepper toward the end of the cooking time. When the shallot is done, immediately add it and any leftover oil to the carrots; toss.
2
In a small bowl, mix vinegar, ginger, garlic, honey, and salt. Add dressing to the salad, and mix well. Refrigerate overnight.", "To assemble the salad: Toss to combine all salad ingredients, (except the mayonnaise sauce), in a large mixing bowl; then mix-in the sauce, taste and add what ever is needed. Your salad is ready to eat and enjoy!"]

934

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: For the salad, 1 (15 oz) can pinto beans, well rinsed and drained, 1 cup marinated small white button mushrooms, drained, 1/2 to 3/4 cup Korean Carrot Salad, and more.

Yes, No-Cook Salad, A Perfect Summertime Meal falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

No-Cook Salad, A Perfect Summertime Meal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions