With aduki beans being a good source of protein, this salad could be served as a complete meal, or side dish.
serves 3 to 4
1 cup (250 ml) aduki beans, soaked for 8 hours or overnight
4 cups (1 ℓ) water
2 stalks celery, finely diced
1 avocado, diced
1 small clove garlic, crushed
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) freshly-squeezed lemon juice
a handful of fresh parsley, basil or coriander, chopped
½ tsp (2 ml) herbal salt, or to taste
a pinch of cayenne pepper, or to taste
1. Rinse the aduki beans, which have been soaking for 8 hours.
2. Bring the water and beans to the boil in a deep-sided saucepan, reduce the heat and simmer for 1 hour or until the beans are soft, but not mushy, thus overcooked.
3. Drain the cooked beans and place in a bowl together with the remaining ingredients and toss lightly. Season to taste.
Variation
Replace the cooked aduki beans with sprouted mung beans.
Add 2 tbsp sliced rehydrated sun-dried tomatoes or chopped peppadews.
