‘Tis the season for the summer salad!
Last week I made a Creamy Spinach Bow Tie Pasta Salad (you can still vote for it on Pinterest and you can still ENTER TO WIN $25 in assorted whole grain pasta from Hodgson Mill!). Sunday, after a strong but hot workout on my bike, I was craving a bean salad. I took a look in my pantry to see what dry beans I had on hand and what vegetables I had, as well. I saw a bag of unopened azuki beans and immediately wanted to cook them up. Azuki beans (also known as adzuki and azuki) are common in East Asia and are packed with nutrition.
I love playing with Asian flavors when cooking azuki beans, as I did with my Asian-Azuki Bean Crockpot Chili and my raw Asian-Azuki Bean Humus, and I did so once again for this tasty, versatile bean salad.
Azuki Bean Salad
Ingredients (Serves 4 – 6)
- 2.5 cups cooked or canned azuki beans (I used homemade; once they were cooked I simmered them in a splash of low-sodium soy sauce for a few minutes.)
- 1 teaspoon white miso
- 2 tablespoons vegan mayonnaise
- Half a large green pepper, diced
- 1 medium red potato, steamed and cubed
- 2 carrots, shredded
- 2 scallions, shredded
- Juice of half a small lime
Mix all ingredients in a large bowl and refrigerate for at least two hours before serving.
Dinner Sunday night: Azuki Bean Salad Wrap
Lunch Monday: Azuki Bean Salad over massage collard greens and baby arugula (massaged in lime juice and toasted sesame oil)
If you are hosting or going to a Fourth of July barbecue tomorrow, consider taking this super-easy and incredibly tasty salad. It got the thumb’s up from my omnivore husband!