Bring this adzuki bean salad to a picnic as a new and nutritious alternative to potato or pasta salads. Adzuki beans are high in fiber and iron! Gluten-free and dairy-free! Prep time varies on whether you use a carton of beans or cook.

Prep Time: 15 min
Cook Time: 1 hour
Servings: 6


    • 1 1/2 cup dried adzuki beans
    • 1/4 cup arame sea vegetable
    • 1/4 teaspoon toasted sesame oil
    • 3 tablespoons canola oil
    • 1 1/2 tablespoon finely chopped ginger
    • 1 clove garlic, finely chopped
    • 1 1/4 cup fresh basil, finely chopped
    • 2 tablespoons rice vinegar
    • pinch crushed red chili flakes
    • 1 tablespoon low-sodium tamari
    • 1/4 cup lime juice
    • 4 green onions, thinly sliced
    • 2 carrots, grated


  1. Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.
  2. Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes.
  3. 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.
  4. Combine oils, ginger, garlic, basil, vinegar, chili flakes, tamari and lime juice in a large bowl and whisk to make a dressing. Add cooled beans, arame, green onions, and carrots and toss gently to combine.

*recipe modified from

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