Warm Carrot and Adzuki Bean Salad
The combination of sweet and spicy roasted carrots, earthy adzuki beans, and tangy dressing is a taste sensation.
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The combination of sweet and spicy roasted carrots, earthy adzuki beans, and tangy dressing is a taste sensation.
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
- Cholesterol Content 0 mg
- 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