Warm Carrot and Adzuki Bean Salad Recipe - Vegetarian Times

Warm Carrot and Adzuki Bean Salad

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Warm Carrot and Adzuki Bean Salad

Warm Carrot and Adzuki Bean Salad

The combination of sweet and spicy roasted carrots, earthy adzuki beans, and tangy dressing is a taste sensation.

  • 6Servings

Ingredients

Salad

  • 7 large carrots, sliced diagonally into 3/8-inch-thick ovals
  • 2 Tbs. olive oil
  • 11/2 tsp. paprika
  • 11/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 11/2 cups cooked adzuki beans
  • 1 Tbs. red wine vinegar
  • 5 cups baby spinach leaves
  • 1 large avocado, sliced
  • 1 Tbs. thinly sliced red jalapeño chile
  • 1 cup cilantro leaves

Dressing

  • 1 cup cilantro leaves, finely chopped
  • 1/4 cup mint, finely chopped
  • 1/4 cup olive oil
  • 3 Tbs. fresh lime juice
  • 1 Tbs. red wine vinegar
  • 1 clove garlic, minced (1 tsp.)
  • 1/8 tsp. ground cumin

Preparation

1 | To make Salad: Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. 2 | Toss carrots with oil, paprika, cumin, and cayenne in large bowl. Spread on prepared baking sheet, and roast 40 to 45 minutes, or until beginning to brown. Cool. 3 | Toss adzuki beans with vinegar in bowl. 4 | To make Dressing: whisk together all ingredients, and season with salt and pepper, if desired. 5 | Place spinach on large platter. Top with carrots, beans, and avocado. Drizzle with Dressing, and sprinkle with sliced chile and cilantro leaves.

Nutrition Information

  • Calories: 317
  • Carbohydrate Content: 30 g
  • Fat Content: 20 g
  • Fiber Content: 11 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 104 mg
  • Sugar Content: 5 g