So, this recipe is an odd assortment of fruit, vegetable and legume.
I swear it’s pretty tasty.
Except for the tomatoes (which he loathes, silly thing) Husband gives it 9 corn nibblets out of 10.
Avocado and Adzuki Bean Salad
1 1/2 cup cooked beans
1 red onion, chopped
4 small tomatoes, chopped
1 orange pepper, chopped
1 c fresh corn nibblets
1/4 c fresh cilantro, chopped
2 avocados, diced
1 ripe, but firm mango, peeled and matchsticked (is that a verb?)
1/2 packed cup fresh spinach, chopped
1 clove garlic, minced
1 large pinch crushed pepper flakes
3 tbsp lime juice
1-2 tbsp umeboshi vinegar
fresh ground black pepper
1/4 c olive oil
- Combine all ingredients up to the spinach in a large bowl and toss.
- Whisk together the remaining ingredients in a small bowl.
- Pour dressing over salad and toss to combine.
I have a large Ziploc bag of beans in my freezer. When I had a bunch of time on my hands (must have been pre-behbeh) I cooked up large amounts of several different types of beans (kidney, adzuki, garbanzo, lima, black, navy, etc.) , laid them out on a tea towel to dry (this is important, so as to keep the beans from freezing in a giant legume-y glacier) and froze them all together in one great big Ziploc. Now, I can just take out the amount in need to feed the baby, or make dinner. Some may not be able to get past the “but the recipe calls for x-type of bean”, but I’m a fan of using a mixture in just about everything. Broad nutritional spectrum, if you will.
In regards to salad dressings, umeboshi vinegar is aces in my book. I use it in place of salt and to a lesser extent, vinegar. Not only is it better for you (it’s made from umeboshi plums) but it’s a pretty colour. It can take a bit of fiddling to get the amounts right, (a little goes a long way) so I always add it little by little, tasting frequently (it’s necessary, I swear!). You can get ume vinegar at health food stores, well-stocked grocery stores (it’s generally in the oriental section) and Asian markets.