Print
Summer Aduki Bean Salad
Per Notes by Amy Chaplin: "This salad is a super simple and delicious way to include these earthy beans in your diet and can be made quickly since aduki beans cook faster than other beans. If you forget to soak your beans, cover with boiling water and soak for one hour. Drain, rinse and cook as directed. Don't forget to drink the cooking liquid! If you're serving this salad over mixed greens, you can reserve the pickling juice from the cucumbers to drizzle over them."
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings
Ingredients
- 1 cup aduki beans soaked overnight in 3 cups of filtered water
- 2- inch piece combo
- 1 medium Lebanese cucumber finely sliced.
- 4 tablespoons brown rice vinegar
- ½ teaspoon sea salt
- 2 teaspoons tamari
- 2 tablespoons flax oil
- 1 cup chopped parsley leaves and stems
- 2 scallions finely sliced
- 1-½ tablespoons toasted brown sesame seeds
- Sliced avocado to serve optional
Instructions
-
Drain and rinse aduki beans, and place in a medium sized pot. Add 4 cups of filtered water, comb and bring to a boil over high heat. Reduce heat to low, cover and summer for 25 to 30 minutes or until beans are soft and creamy inside but not falling apart.
-
Remove from heat and drain (reserve the cooking liquid to drink).
-
Set aside to cool.
-
Place cucumber, 2 tablespoons of rice vinegar and salt in a bowl and toss to combine. Allow to pickle for 20 minutes or longer. Stirring every now an then.
-
Place cooked aduki beans in a bowl and add remaining rice vinegar, tame and flax oil; gently mix to combine. Add parsley, scallions and sesame seeds to bowl. Squeeze juice out of cucumbers (reserve the juice if using) and add the cucumbers to the bean mixture. Mix to combine and season to taste.
-
Serve in a bowl topped with sliced avocado and a drizzle of pickling juice if you like.