This adzuki bean salad uses common staples in Asian cuisine as adzuki beans are popular in east Asia. It’s an easy, refreshing meal for a hot summer day.
Adzuki Bean Salad
1½ cups canned or cooked adzuki beans, rinsed and drained
3 cups cooked long-grain brown rice
1½ cups coarsely chopped watercress (tough stems removed)
1 cucumber, peeled, seeded, and diced
¼ cup minced scallions
3 tbsp rice wine vinegar
1 tbsp tamari
1 tbsp lemon juice
1 tsp fresh ginger, minced
½ tsp salt
1/8 tsp black pepper
3 tbsp toasted sesame oil
2 tbsp safflower oil
- In a large bowl, combine the adzuki beans, brown rice, watercress, cucumbers, and scallions.
- In a small bowl, make the salad dress by whisking together the rice wine vinegar, tamari, lemon juice, ginger, salt, and pepper. One at a time, gradually add both oils in a slow, steady stream, whisking constantly until emulsified and smooth.
- Pour the dressing over the adzuki bean salad. Toss gentle to coat the rice and adzuki beans. Serve immediately.
Yield: Serves 4