- 1 cup dried adzuki beans, sorted and rinsed or 1 (15 ounce) can adzuki beans, drained
- 1 Tablespoon rice wine vinegar
- 2 Tablespoons minced shallots
- Salt and pepper to taste
- ¼ cup safflower oil or any other neutral tasting oil
- 1 teaspoon soy sauce or liquid aminos
- 1 Tablespoon lemon juice
- 3 cups finely chopped kale, preferably Red Russian
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 cup orange slices
- 1 Tablespoon chopped green onions
- 1 Tablespoon sliced almonds
- 1 teaspoon lemon zest
- 2 teaspoons sesame seeds
- If using dried adzuki beans, place beans in a large, preferably glass bowl. Dried beans will expand almost double their size while soaking so be sure to have a large enough bowl to accommodate this. Add enough water to cover about 2 inches above the beans. Let soak in refrigerator overnight (or at least 8 hours). Drain and rinse beans thoroughly. Drain again.
- Transfer soaked beans or canned beans to a medium saucepan. Cover with 2 inches of water and bring to a boil. Reduce heat and allow the beans to simmer for about 30-45 minutes. If desired, you can add a pinch of salt to beans. Check every 10 minutes until desired doneness is achieved. This is important to also ensure that the beans don’t get mushy. If needed, add a ¼ Tablespoon of water accordingly.
- While beans are cooking, mix Dressing ingredients together in a large bowl. Set aside.
- After beans are done, drain them and add to Dressing while still hot. Gently toss. Let cool to room temperature.
- Add kale, carrots, and cucumber to bean mixture. Toss gently.
- Place salad in serving dish and garnish with the orange slices, almonds, lemon zest, and sesame seeds. Enjoy!