Azuki Bean Salad Recipe
Nourishing and satisfying, with a pleasant combination of herbs.

Soak overnight in 3 cups water:
    1 cup dry azuki beans

Drain and rinse beans. Cover beans with:
    6 cups fresh water.

Bring to a boil and simmer for 45 minutes. Add to beans:
    1 teaspoon salt

Continue cooking beans until beans are very soft (about 45 minutes more). Note: Adding salt prevents the skins from slipping off the beans.

While beans are cooking, combine in a mixing bowl:
    2 tablespoons fresh lemon juice
    2 tablespoons olive oil
    2 tablespoons tamari
    11/2 teaspoons powdered cumin
    11/2 teaspoons ground coriander
    2 tablespoons fresh parsley, minced
    1/2 cup steamed green beans
    1/4 cup sunflower seeds, roasted (optional)

Drain beans and set aside the liquid. Mix the drained beans with the other ingredients. Taste and add more tamari as needed. Add some saved liquid for a moister version.

More recipes

• Vegetable Pasties
• Tahini Sauce
• Potato Leek Salad