Adzuki Bean Jicama Salad with Lime Chipotle Dressing

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Adzuki bean jicama salad. Quite literally a mouthful.

Adzuki Beans and Jicama Salad with Lime Chili Dressing

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 Beans and Jicama Salad with Lime Chili Dressing

Adzuki Beans and Jicama Salad with Lime Chili Dressing

ADZUKI BEAN JICAMA SALAD WITH LIME CHIPOTLE DRESSING

INGREDIENTS
Lettuce
Quinoa, cooked
Adzuki Beans
Dried Cranberries
Carrots, chopped
Broccoli, chopped
Jicama, chopped
Pumpkin Seeds

Dressing
(4 – 6 servings)

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

*No amounts provided for salad ingredients. Add according to preference.

DIRECTIONS
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.

Adzuki Beans and Jicama Salad with Lime Chili Dressing

Grace

A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.

5 Comments

  1. January 20, 2016 / 1:49 pm

    I love beans, but have never tried this kind. I like that you said they’re mild because you can probably add them to so many dishes! I’ve been eating salad a ton lately, so I’ll have to try this!

  2. heather murray
    January 20, 2016 / 3:41 pm

    This looks delicious! I can’t wait to make something like this, healthy foods that are also tasty can sometimes be difficult to make 🙂

  3. Jackie
    January 20, 2016 / 8:56 pm

    This salad looks delicious! I’ve tried jicama a couple of time at a restaurant but can’t remember if I liked it or not. But I must have liked it because I always have a strong recollect for things that taste bad. Funny isn’t it.
    Now Adzuki beans, I tried last year for the first time and loved them…I found this amazing warm sweet potato salad & adzuki recipe and have loved them since. I like that they have a mild taste…you really don’t notice them.
    Anyhow, will definitely be trying this recipe 🙂

    xo, jackie
    stylemydreams.com

  4. The Adored Life
    January 21, 2016 / 1:58 pm

    I heard chipotle lime dressing and was THERE!

    The Adored Life

  5. Luci's Morsels
    January 26, 2016 / 1:11 am

    I LOVE jicama – so great for adding texture. I like it dipped in guacamole (like a chip) too! 🙂 I need to try the adzuki beans though…