Spicy Azuki Bean and Brown Rice Salad

Adapted from Lisa’s Kitchen

Adzuki bean is a small reddish-brown bean with a cream coloured seam and sweet, nutty flavour. It is particularly popular in Japanese, chines and Indian cooking. Like other legumes, the adzuki bean is very rich in protein, fiber and folic acid.Here is a very easy recipe to enjoy a dish packed with nutrients and flavours.


  • 3/4 cup dried adzuki beans
  • 3/4 cup lundberg short grain brown rice
  • 2 tablespoons sesame oil (you can use any oil you want)
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons tamari sauce
  • juice of 1/2 lemon
  • 1-inch piece fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 hot green chilies, seeded and minced (or 1 tea spoon crush red chilli flakes, only if you like heat! Otherwise omit this)
  • 1/4 teaspoon cayenne
  • 3 green onions, green and white parts sliced
  • 1 carrot, finely sliced
  • 3 radishes, finely sliced
  • Bunch of cilantro leaves
  • 1 tablespoon white sesame seeds


Rinse the azuki beans under cold running water and soak overnight in a bowl covered in several inches of cold water. Separately, rinse the brown rice under cold running water and soak overnight in 1 1/2 cups cold water in a small saucepan. Drain and rinse the soaked beans and add to a medium saucepan. Cover with several inches of fresh cold water, and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are tender but firm. Drain and set aside to cool. Meanwhile, bring the rice and soaking liquid to a boil, reduce heat to low, cover, and simmer until rice are soft. Fluff with a fork and set aside to cool.  Combine the oils, vinegar, tamari sauce, lemon juice, ginger, garlic, cayenne and the white parts of the green onions in a bowl and whisk. In a large bowl, combine the cooled beans and rice with the carrots, radishes and chilies, and toss gently with the dressing. Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds, green parts of the green onions and cilantro leaves over the salad and enjoy.

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