Adzuki Bean, Brown Rice Barley Salad

Recipe by magpie diner
READY IN: 1hr 5mins




  • Soak the beans overnight in plenty of water. When ready to cook, rinse and drain them from their soaking liquid. Place into a medium pot with plenty of water and bring to a boil. Cover (ajar), reduce to medium simmer and allow to cook for about 50 minutes. Freshness of the beans makes a difference, yours might not take as long so check along the way. Set the timer for 20 minutes. Make your rice at same time if need be.
  • 20 Minutes into the beans cooking, add the 1/4 cup of barley. If you are worried about the colour from the beans staining the barley, then cook it separately.
  • While that cooks, make the dressing by mixing the sesame oil, vinegar, braggs/soy, lime juice, ginger, garlic, sugar, coriander and flax oil. Set that aside.
  • In your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
  • Once the beans & barley are cooked, drain then cool them off well in cold water, drain again. Do same with your rice if need be.
  • Mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.