Adzuki Bean Salad with Asian Peanut Dressing at foodious.com

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Adzuki Bean Salad with Asian Peanut Dressing

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10 minutes

4 servings

Adjust servings

Yields 3 cups

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

adzuki bean
peanut butter

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.5% of RDA
• Calories: 17.0% of RDA
• Carbs: 20.8% of RDA
• Fat (total lipid): 7.9% of RDA
• Fiber: 42.5% of RDA
• Fructose: 0.7% of RDA
• Protein: 17.3% of RDA
• Sodium: 6.7% of RDA
• Sugar: 3.9% of RDA

• Vitamin A (IU): 13.3% of RDA
• Vitamin B6: 18.8% of RDA
• Vitamin C: 17.7% of RDA
• Iron: 1.0% of RDA
• Magnesium: 35.8% of RDA
• Manganese: 33.4% of RDA
• Niacin: 20.2% of RDA
• Potassium: 33.5% of RDA
• Zinc: 30.8% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

57.2

Calories

340

Fiber

11.9

Iron

0.183

Protein

19.5

Sodium

90.4

Sugars

1.22

Fat (total lipid)

4.82

INGREDIENTS

Amount

Measure

Adjust

Ingredient

can

adzuki bean

Drained and rinsed.

1/4

cups

red bell peppers

diced.

whole

scallions

sliced.

tbsp

roasted peanuts

chopped.

tbsp

peanut butter

tsp

tamari

tsp

rice vinegar

1/2

tsp

lime juice

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PREPARATION

Drain and rinse the Adzuki beans.

Seed and dice the bell pepper. Slice the scallions. Chop the peanuts, if needed.

In a medium bowl, combine the peanut butter, tamari, rice vinegar, and lime juice. Give a quick stir to blend the peanut butter.

Add the beans, bell pepper, scallion, and chopped peanuts to the bowl with the dressing. Stir well to combine.

"PAIRS WITH" RECIPES:

Korean Red Beet Teriyaki Veggie Burgers

NOTES, TIPS, TRICKS, HINTS, ETC:

Red Adzuki beans are small, red beans, traditional to Asian cooking. You can substitute with red kidney beans, mung beans, or even chickpeas for this salad.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 340

Protein 19.5 g

Carbohydrates 57.2 g

Iron 0.18 mg

Fiber 11.9 g

Calcium 5.37 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.