Tuesday, September 4, 2012

Ginger Chili Lime Salad with Black Sesame & Azuki Beans

This salad  requires no cooking and the dressing is made in the bottom of the bowl, so even less dishes to wash! Flavor is only enhanced the longer this salad sits so leftovers are tasty and welcome. Adzuki beans can be found at natural food stores but if you can't find them, substitute with black beans.
In Asian cuisine azuki beans are commonly eaten in sweet treats, ground up as red bean paste and filled in desserts, mixed in teas and even a popular ice cream flavor. I'm not feeling adventurous enough to make my own red bean ice cream right now so a delightful salad will do just fine!

Ginger Chili Lime Salad with Azuki Beans
serves 2-3 as an entree
juice of 1 lime
1 tbl extra virgin olive oil
1 tsp agave
1 tsp grated fresh ginger
salt and pepper
1 1/2 cup bean sprouts
1 cup canned azuki beans, drained and rinsed
1 red bell pepper, small dice
1/2 cucumber, thinly sliced

1/2 cup salted peanuts, roughly chopped

1/4 cup roughly chopped cilantro
2 tbl minced red onion

2 tbl roughly chopped fresh mint leaves
2 tbl toasted black sesame seeds

In the bottom of a large bowl, combine the lime juice, olive oil, agave, ginger and season with salt and pepper. Whisk to combine. Add the remaining salad ingredients and toss to combine. Taste and season with more salt and pepper.

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