Spinach salad with aduki beans

While searching one night for a salad that would pair well with dinner I found this recipe.  It’s light, and sweet, and packed with protein and iron.

baby spinach & aduki beans

Did you know that the aduki bean is the second most popular legume in Japan, following the soybean?  And that sometimes they are referred to as “red cowpeas”?  If you’ve ever eaten red bean paste, then you’ve eaten aduki beans because that’s what’re typically used to make it.
ingredients combined in a large bowl

6 Clementines, 2 juiced & 4 segmented
2 tablespoons white wine vinegar
salt & pepper to taste
1 cup thinly sliced red onion
1 (15-oz) can aduki beans, rinsed and drained
1 pound of baby spinach
1/4 cup chopped fresh parsley

  • In a large bowl, whisk together 1/4 cup Clementine juice, vinegar, salt and pepper
  • Add clementine segments to the vinaigrette
  • Add onion, beans, spinach and parsley and toss
  • Plate and serve

spinach salad with aduki beans

Recipe adapted from a post on Whole Foods Market

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