1 1/2 cup dried adzuki beans (add 1 1-inch kombu while cooking it)
*1 cup wild rice, cooked
1/4 cup arame sea vegetable
1/4 teaspoon toasted sesame oil
3 tablespoons canola oil
1 1/2 tablespoon finely chopped ginger
1/2 teaspoon finely chopped garlic
1 1/4 cup basil, finely chopped
2 tablespoons rice vinegar
pinch red pepper flakes
1 tablespoon tamari
1/4 cup lime juice
1 cup thinly sliced green onions
1 cup grated carrots
Drain beans and put in a large pot with 8 cups water. Bring to a boil, add kombu then reduce heat and simmer until tender, 45 to 60 minutes. Drain and rinse gently under cold water. Set aside to let cool completely. Meanwhile, soak arame in cold water for 15 minutes; drain and rinse well.
Put oils, ginger, garlic, basil, vinegar, pepper flakes, tamari and lime juice into a large bowl and whisk to make a dressing. Add cooled beans, arame, wild rice, green onions and carrots and toss gently to combine.
*This one is one hearty salad and did I mentioned it is healthy 🙂 I added kombu when I was cooking the beans. It takes out the gas and it helps better in digestion for any dried bean for that matter. I usually add while cooking rice too. My good friend’s dad loves adzuki beans, cooks with it all the time. I’m happy that they shared a bag full of it. I couldn’t fine it in the regular stores. I found out that they used adzuki beans to make red bean paste, no wonder I love red bean ice cream. enJOY!!!
Source: Whole Foods Market
Click on How to Cook Wild Rice