Adzuki bean jicama salad. Quite literally a mouthful.
I haven’t had much experience with jicama or adzuki beans but when I tried both together in a salad at Trader Joes, I knew I would have to remedy that. The salad was my first time trying adzuki beans. Side note: my bean can reads Aduki so I’m pretty sure they go by both. I had seen them in my local supermarket in the organic section but had never stopped to learn about them. On the other hand, jicama was something I had tried in a dish or two at a restaurant and then a few months ago purchases during one of my “I need to try something new today” moments that I so often have at the grocery store. The first one I bought I was too lazy to experiment with and so it withered its way into the trash. The second was much better, carrying that crisp tone reminiscent of apple. Over the years of making salad and experimenting with various ingredients, I have discovered that texture is what it’s all about. Salads need crunch either in the form of raw vegetables or in nuts and seeds. This one packs crunch in the form of both – carrots, jicama, broccoli, and pumpkin seeds. And in case you’re wondering… adzuki beans are very mild in flavor so I would definitely recommend them for dishes where you may not want beans to overpower your other ingredients.
Adzuki bean Jicama salad with lime chipotle dressing
- Quinoa, cooked
- Adzuki Beans
- Dried Cranberries
- Carrots, chopped
- Broccoli, chopped
- Jicama, chopped
- Pumpkin Seeds
- 6 T olive oil
- 2 tsp rice vinegar
- 2 T honey
- 1/4 tsp salt
- 2 garlic cloves, minced
- 1 1/2 limes, juiced
- 1/4 tsp chipotle chili powder
- Layer lettuce, quinoa, adzuki beans, cranberries, carrots, broccoli, and jicama in a large bowl. Sprinkle with pumpkin seeds.
- In a small bowl, whisk together olive oil, vinegar, honey, salt, garlic, lime juice and chipotle chili powder. Serve alongside salad.
*No amounts provided for salad ingredients. Add according to preference.