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Red Bean & Cucumber Salad
Prep:
|
Cook:
1-3 servings
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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
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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
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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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.
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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 DietPowered by nutritionaltherapyforibd.org
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