Adzuki and Black Bean Veggie Rice Salad (Vegan, Gluten Free)

Vegan and gluten free, this recipe can be adapted to what you have in your fridge or freezer!

This recipe can be made with just the little amounts of ingredients in your fridge and or freezer. Not only that, depending on how you flavour it, you can make it match your meal or cater to what you feel like. Mexican style with lime juice, jalepeno peppers, EVOO instead of sesame oil, chilli flakes, curry flavoured with cumin, tumeric, coriander. This is a very versatile base for lots of substitutions. Quinoa, amaranth, wild rice, kamut, other grains will do if you don’t happen to have brown rice. You can double, triple this veggie-loaded salad. Add different vegetables such as mushroom, bell peppers, avocado, parsley, cucumber, carrots, beets, radish, red onion, the list is endless!

Tip! For large parties or when you know you don’t have enough time, you can make the salad a day in advance and chill airtight.

For this recipe, we’ve decided to put a Japanese flare on it with toasted sesame oil, sesame seeds and adding some red adzuki beans. Most if not all types of beans have some great qualities but black beans and the ever so nutty adzuki beans are the stars of this dish. Adzuki beans are known to help manage diabetes, up muscle mass, they are high in antioxidants, improve heart health, and also aids in weight management!

Also, always keep in mind that organic fresh veggies, grains, oils are always a lot more beneficial for your body and environment.

Prep time: 10 minutes after rice and beans are cooked

This recipe makes: 2-4 servings