Adzukis are a variety of beans I regularly eat and perfect for an Adzuki Bean Salad, as I find them easier to digest than other beans or legumes. I also enjoy them for their health-giving properties – protein, fibre, iron and folic acid are but a few of the reasons to incorporate them into your diet. The coriander & chilli dressing makes this Adzuki Bean Salad very special.
Ingredients:
- 1 cup adzuki beans, soaked in 2 cups filtered water overnight, rinsed, drained
- 1 strip kombu seaweed* (optional)
- 4 cups filtered water, for cooking
- 75g snow peas, trimmed and blanched
- 1 large carrot, sliced into curls
- 1 cup chopped asparagus, blanched
- 1 cup yellow cherry tomatoes, halved
- 6 small pink radishes, sliced
- 2 small avocados, sliced
- 1 cup chopped flat-leaf parsley
- 2 tablespoons white sesame seeds
- ¼ cup lime juice
- ½ teaspoon quality salt
- 2 tablespoons cold-pressed olive oil
Coriander & chilli dressing
* You’ll find this ingredient at your local health-food store or
online.
Directions:
- Place drained adzuki beans in a medium saucepan with the kombu seaweed and the 4 cups filtered water and bring to the boil on a medium heat.
- Reduce heat and simmer, covered, for 1 hour to 1 hour 15 minutes or until soft. This makes about 2½ cups of cooked beans.
- Drain and rinse beans, discarding the kombu.
- Place drained, cooled beans in a large salad bowl with the remaining salad ingredients. Set aside while you make the coriander & chilli dressing.
- When ready to serve, pour dressing over the salad and toss to combine. Enjoy this salad with baked vegetables or any rice or noodle dish.
Keeps well in an airtight container in the fridge overnight.
Coriander & chilli dressing
- Place all the dressing ingredients in a blender and blend until smooth and well combined.
