📝 About This Recipe
This vibrant salad celebrates the nutty, earthy profile of the adzuki bean, a staple in East Asian kitchens known for its digestibility and deep ruby hue. We’ve elevated this humble pulse with a punchy, ginger-forward dressing and a medley of crunchy garden vegetables to create a dish that is as nourishing as it is beautiful. The interplay between the spicy warmth of fresh ginger and the savory depth of toasted sesame makes this a standout side or a satisfying plant-based lunch.
🥗 Ingredients
The Beans
- 1 cup Dried Adzuki Beans (rinsed and sorted; or use 2 cans of pre-cooked beans)
- 1 piece Kombu seaweed (2-inch strip to help soften the beans)
- 4 cups Water (for simmering)
The Ginger-Sesame Dressing
- 2 tablespoons Fresh Ginger (peeled and finely grated)
- 3 tablespoons Rice Vinegar (unseasoned)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 2 tablespoons Light Soy Sauce (or tamari for gluten-free)
- 1 teaspoon Honey or Maple Syrup (to balance the acidity)
- 1 clove Garlic (minced into a paste)
Vegetables and Texture
- 1 English Cucumber (diced into small cubes)
- 1 Red Bell Pepper (finely diced)
- 3 pieces Scallions (thinly sliced on the bias)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 large Carrot (julienned or shredded)
The Garnish
- 1 tablespoon Black and White Sesame Seeds (toasted)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Place the dried adzuki beans in a large bowl, cover with plenty of water, and soak for at least 4 hours or overnight. If using canned beans, skip to step 4.
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2
Drain and rinse the soaked beans. Place them in a heavy-bottomed pot with 4 cups of water and the piece of kombu.
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3
Bring to a boil, then reduce heat to low. Simmer gently for 45-50 minutes until tender but not mushy. Check at the 40-minute mark to ensure they retain their shape.
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4
Once cooked, drain the beans and discard the kombu. Rinse briefly with cool water to stop the cooking process and drain thoroughly.
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5
While the beans are cooling, prepare the dressing by whisking together the grated ginger, rice vinegar, sesame oil, soy sauce, honey, and minced garlic in a small bowl until emulsified.
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6
In a large mixing bowl, combine the diced cucumber, red bell pepper, shredded carrot, and the white parts of the sliced scallions.
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7
Add the cooled adzuki beans to the vegetable mixture. The beans should be slightly warm or room temperature to better absorb the dressing.
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8
Pour the ginger dressing over the salad and toss gently with a large spoon or silicone spatula to avoid breaking the beans.
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9
Fold in the chopped cilantro and the green parts of the scallions.
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10
Taste the salad and adjust seasoning; you may want an extra splash of rice vinegar for brightness or a pinch of salt.
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11
Let the salad sit for at least 15 minutes at room temperature to allow the flavors to marry.
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12
Just before serving, sprinkle the toasted sesame seeds and chili flakes over the top for a final crunch and visual pop.
💡 Chef's Tips
If you are short on time, canned adzuki beans work perfectly; just ensure you rinse them very well to remove excess sodium. For the best texture, dice your vegetables to be roughly the same size as the adzuki beans. Using a microplane for the ginger ensures it integrates into the dressing without leaving any fibrous chunks. Don't overcook the beans! They should have a 'toothsome' quality, similar to al dente pasta. This salad actually tastes better the next day, making it an ideal candidate for meal prep.
🍽️ Serving Suggestions
Serve alongside grilled miso-glazed salmon or sea bass for a complete meal. Pair with a chilled glass of Jasmine green tea or a dry Riesling to complement the ginger. Scoop the salad into large butter lettuce leaves for a refreshing, low-carb wrap. Serve as a side dish to a warm bowl of brown rice or quinoa. Add a few slices of ripe avocado on top just before serving for added creaminess.