Rice goes along with a lot of stuff, but getting it along with some beans must be a smart move.This Aduki Bean and Rice Salad saves you some extra energy. Here’s a recipe that will give you more energy to keep you going through the day.

Aduki Bean and Rice Salad
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    For the salad
  • 1 1/2 cups water
  • 1 cup brown basmati rice, washed
  • 2 tbsp unrefined sesame oil
  • 1 tbsp grated ginger
  • 2 garlic cloves, minced
  • 1/2 cup carrot, small diced
  • 1/2 cup red bell pepper, small diced
  • 1/2 cup celery, small dice (optional)
  • 1/2 cup scallions, whites and greens, thinly sliced
  • 3 tbsp chopped fresh cilantro (optional)
  • 1 15-ounce can aduki beans, drained and rinsed or l/2 cup dried beans (see note below)
  • For the dressing
  • 2 tbsp fresh lime juice
  • 2 tbsp honey
  • 1 tbsp sesame seeds, toasted
  • 1/8 tsp toasted sesame oil
  • 1 tbsp gluten-free tamari or gluten-free shoyu
  • 1 tbsp water
  • 2 tsp mellow miso
  • Tips: Chose gluten-free tamari or shoyu if you are gluten-sensitive/intolerant. If you are using dried Aduki beans start those cooking first.


  • Bring water to a boil in a small pot and add the rice.
  • Reduce heat to a simmer and cook covered for 30 minutes, or until rice is completely tender.
  • Fluff the rice with a fork and reserve.
  • Heat the oil in a medium skillet.
  • Add the ginger and garlic and sauté for one minute over medium heat.
  • Add the carrot and saute for 2 more minutes, then add the red pepper and continue to cook until soft.
  • Place the mixture in a large bowl. Add the rice, celery, scallions, cilantro and beans, mixing gently until well combined.
  • To make the dressing
  • Whisk all the dressing ingredients together in a small bowl until well combined and pour onto the salad, and stir to coat thoroughly.
  • Serve immediately or refrigerate for serving later.



425 cal


2 g


92 g


6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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