Salad with beans, carrots in Korean, eggs and mayonnaise

Prepare the ingredients for the salad. Since we will use boiled beans for this salad, it needs to be prepared in advance. Dry beans are washed, put in a deep bowl and pour cold clean water so that it is twice as large as the beans, since the beans should swell and increase greatly. In the morning, we drain the water, rinse the beans again and boil them until ready in slightly salted water, but you need to carefully monitor the process so as not to boil the beans, it should be whole. Half an hour of cooking over medium heat is enough. If you decide to use canned beans to make a salad, then you can skip this step.
Hard-boiled chicken eggs for 20 minutes, drain the water, let the chicken eggs cool, clean and cut them into cubes or grate, as you like. If the salad will be decorated as a puff, it is better to grate chicken eggs on a grater. If the salad is served in a deep salad bowl, then chicken eggs can be cut into cubes.
Korean carrots can be purchased ready-made in the store, or, if you have the time and desire, cook it yourself. The process is not complicated, but it requires time.
Onions, so that they do not give a bright bitterness to the salad, it is better to marinate in vinegar with added sugar, or pour boiling water over them.
Crackers can also be used for salad ready-made, purchased in the store. They come with different additives and flavors, so you can choose any. But it is better to use homemade crackers made from fresh bread with a neutral taste, so as not to spoil the taste of the salad and not to drown out the taste of other products. Cut the bread into small cubes and dry in the oven until they become crispy.
Put all the cooked ingredients, except crackers, in a salad bowl. Add salt to taste. We fill it with mayonnaise. Mix it up. Let the salad stand in the refrigerator, brew. We put it in a salad bowl for serving. Sprinkle with crackers on top and serve to the table.
Bon appetit!