Spicy Azuki Bean Salad



Rinse the beans under cold water and soak overnight in a bowl covered in several 20 cm of cold water with a little lemon juice, unless you use canned beans. Reserve the water. Separately, rinse the brown rice under water and soak overnight in 1 1/2 C cold water in a small saucepan.

Rinse the beans and add to a medium saucepan. Cover with water and bring to the boil. Reduce to low heat, cover and simmer for 40 minutes or until tender. Drain and set aside to cool.

Meanwhile, bring rice and soaking liquid to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the liquid has been absorbed. Fluff with a fork and set aside to cool.

Combine the oils, vinegar, tamari, lemon juice, ginger, garlic, cayenne and the white parts of the spring onions in a bowl and whisk. In a large bowl, combine the beans, rice, carrots, radishes and chillies, and toss gently with the dressing.

Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds and green parts of the spring onions over the salad and serve.


  • 1 C dried azuki beans
  • 3/4 C brown rice
  • 2 Tbsp sesame oil
  • 1 Tbsp toasted sesame oil (optional)
  • 2 Tbsp rice wine vinegar
  • 1 1/2 Tbsp tamari sauce
  • juice of 1/2 lemon
  • 1 tsp fresh ginger, finely grated
  • 2 garlic cloves, minced
  • 2 hot green chillies, seeded and minced
  • 1/4 tsp cayenne
  • 3 spring onions, green and white parts sliced
  • 1 carrot, finely sliced
  • 3 radishes, finely sliced
  • 1 Tbsp sesame seeds