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Most adzuki beans are imported from Japan, where for years they were used as a remedy for kidney problems. Like all beans, these richly colored delights are a good source of protein, vitamins and minerals.
This salad is versatile because the character can be changed from Oriental to Italian by using a creamy Italian dressing and topping with freshly grated Parmesan cheese.
Ingredients:
 1 cup degassed cooked adzuki beans, drained
3 cups cooked pasta
(small shells, spirals or elbow macaroni)
1 scallion, minced
¼ cup fresh parsley, minced
2 ribs celery, diced
½ green bell pepper, seeded and diced
1 medium carrot, grated
½ teaspoon A&D Seasoning
Oriental dressing (see recipe below)
Directions:
Mix salad ingredients together and toss with Oriental dressing. Serve well chilled.
Oriental dressing:
Ingredients:
¼ cup walnuts, finely chopped
2 tablespoons sugar
6 tablespoons rice vinegar
4 tablespoons soy sauce
2 tablespoons sesame oil
Mix together and toss over salad.
Makes 4 to 6 servings.
(From Boutique Bean Pot) |
