OK, so this is in no way a traditional tabbouleh salad. But it is a delicious — and tabbouleh-like — way to introduce yourself to adzuki beans. To find adzuki beans, you may need to check the natural foods section of the grocer. If you’r
OK, so this is in no way a traditional tabbouleh salad. But it is a delicious — and tabbouleh-like — way to introduce yourself to adzuki beans. To find adzuki beans, you may need to check the natural foods section of the grocer. If you’re watching your sodium, rinse the beans under cool water briefly before adding to the salad. Adzuki Bean Salad Start to finish: 10 minutes Servings: 6 1 tablespoon apple cider vinegar 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 shallot, finely diced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon cumin 15-ounce can adzuki beans, drained 2 medium tomatoes, seeded and diced 1 cup chopped fresh parsley, lightly packed In a large bowl, whisk together the cider vinegar, lemon juice, olive oil, garlic, shallot, salt, pepper and cumin. Add the beans and tomatoes, then stir well to coat. Add the parsley and toss well. Adjust seasonings as desired. Nutrition information per serving (values are rounded to the nearest whole number): 231 calories; 45 calories from fat (19 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 43 g carbohydrate; 4 g protein; 3 g fiber; 323 mg sodium. Copyright 2010 The Associated Press.
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