Getting bored of your everyday salad? Mix it up with this delicious, digestive friendly Asian course- a twist on a three bean salad.
The vinaigrette contains ingredients that promote healthy digestion (ginger, miso, and umeboshi plum). Adzuki beans are high in protein and easy to digest. The tamari almonds add a crunchy texture and salty flavor.
1/2 cup adzuki beans, soaked overnight
1 cup almonds
3 Tbs tamari
1 lb green beans, trimmed
1/4 cup thinly sliced green onions
1/3 cup cilantro leaves, chopped
1 Tbs white miso
1/4 cup brown rice vinegar
2 tsp umeboshi plum vinegar
1 Tbs sesame oil
1 large garlic cloves, minced
2 tsp grated ginger, plus juice
1 Tbs tamari
1. Drain the adzuki beans and place in a pot with enough water to cover by at least two inches. Bring to a boil and then turn down to a simmer for about 20 – 40 minutes, or until tender but not mushy. Drain and set aside in a large bowl to cool.
2. Whisk together the miso, vinegars, garlic, ginger, and tamari in bowl. Drizzle in the oil and whisk to emulsify. Taste and adjust flavors if necessary. It should have a strong flavor. Add vinaigrette to adzuki beans.
3. Place almonds in small pan. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat to medium-high. Add the tamari and stir until it evaporates and coats the almonds, about 1 minute. Transfer to plate and cool. Slice the almonds and set aside.
4. Cook green beans in large pot of boiling salted water until just tender, about 5 minutes. Remove and place in an ice water bath. Drain well and pat dry. Dice small, about the size of the adzuki beans. Add to the bowl with the adzuki beans. Toss in the scallions and cilantro, reserving some for garnish.
5. Add the sliced almonds to the adzuki beans. Garnish with extra scallions and cilantro.