Red Bean & Cucumber Salad
Prep:
|
Cook:
1-3 servings
.svg){kind=icon}
Unknown
Ingredients
½ cup red adzuki beans*
5 cups water
½ cup tomato, chopped fine
1 cup cucumber, peeled and chopped fine
2 scallions, ends trimmed and chopped fine
1 tsp olive oil
1 tsp salt
½ tsp chili powder
1 TBSP lime juice
2 tsp fresh parsley, chopped fine
No items found.
115 grams red adzuki beans*
1.2 L water
80 grams tomato, chopped fine
133 grams cucumber, peeled and chopped fine
2 scallions, ends trimmed and chopped fine
1 tsp (5 ml) olive oil
1 tsp (5 ml) salt
½ tsp (2.5 ml) chili powder
1 TBSP (15 ml) lime juice
2 tsp (10 ml) fresh parsley, chopped fine
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Prepare the beans by soaking them for 8-12 hours in water so that they are submerged.
- Drain the beans, and rinse thoroughly in fresh water.
- Place in a deep soup pot with the 5 cups fresh water.
- Bring to a boil.
- Continue to cook the beans on low-medium heat until they soft and ready to eat, approximately 2-3 hours.
- Drain the beans, and allow to cool down.
- Once they are cooled, mix them in with all the other ingredients in a bowl and serve as a chilled salad.
No items found.
Nutritional Info
Storage
Notes
A tasty, tangy bean salad has hints of spice in it. Very yummy!
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments