Copyright John Paul Urizar
www.johnpaulurizar.com.au
Aduki beans look like small kidney beans but they are sweeter in flavour. A US survey ranking the top 10 antioxidant foods saw the modest aduki bean at the top of the list. In Chinese medicine the aduki is believed to help strengthen the kidneys and detoxify the body. In this salad they are delicious combined with the sweet flavour of sweet potato and mirin.
Rinse the aduki beans and add to a pan with the khombu and 3 cups of water. Bring to the boil then reduce to simmer for 15 - 20 minutes until tender. Drain, discard the khombu and set the beans aside to cool.
Steam the sweet potato for 5 minutes until tender. Combine the onion with the aduki beans and sweet potato.
Mix together the olive oil, brown rice vinegar, mirin and soy sauce and bruised garlic clove. Toss the dressing through the salad and set aside to absorb the flavours. Remove the garlic clove before serving.
Tip: adding a strip of khombu to the cooking water helps to improve the digestibility of the bean. Khombu is available from health food stores and Asian grocers.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 916 kj |
| Calories | 219 kcal |
| Fat | 9.3 g |
| Saturated Fat | 1.3 g |
| Total Carbohydrate | 26.4 g |
| Total Protein | 7.5 g |
| Fibre | 5 g |
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