Ingredients:
Salad:
1 cup adzuki beans, soaked overnight
1½ cups almonds
6 tablespoons tamari
2 pounds green beans, trimmed
½ cup thinly sliced green onions
¾ cup cilantro or parsley leaves, chopped
Vinaigrette:
2 tablespoons white miso
½ cup brown rice vinegar
4 teaspoons umeboshi plum vinegar
2 tablespoons sesame oil
2 large garlic cloves, minced
4 teaspoons grated ginger, plus juice
2 tablespoons tamari
Directions:
1. Drain the adzuki beans and put in a pot with enough water to cover by at least 2 inches. Bring to a boil then turn down to a simmer for about 20-40 minutes, or until tender, not mushy. Drain and set aside in a large bowl to cool.
2. Whisk together the miso, vinegars, garlic, ginger, and tamari in a bowl. Drizzle in the oil and whisk to emulsify. Taste and adjust flavor if necessary. It should have a strong flavor. Add vinaigrette to the adzuki beans.
3. Place almonds in a small pan. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat to medium-high. Add the tamari and stir until it evaporates and coats the almonds, about 1 minute. Transfer to a plate and cool. Slice the almonds and set aside.
4. Cook the green beans in a large pot of boiling water until just tender, about 5 minutes. Remove and place in a cold water bath. Drain well and pat dry. Dice small, about the size of the adzuki beans. Add to the bowl with the adzuki beans. Toss in the scallions and cilantro, reserving some for garnish.
5. Add the sliced almonds to the adzuki beans. Garnish with the extra scallions and cilantro. Serve.
Serves 12