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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.

Aduki Bean and Rice Salad


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.