Aduki Bean and Rice Salad

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


350ml water
60g red bell pepper, finely diced
200g brown basmati rice, rinsed
60g celery, finely diced
2 tbsp. unrefined sesame oil
50g spring onions, whites and greens, thinly sliced
1 tbsp. grated ginger
3 tbsp. fresh coriander, chopped (optional)
2 garlic cloves, minced
425g can aduki beans, drained and rinsed
60g carrot, finely diced

The Dressing:
2 tbsp. fresh lime juice
¼ tsp. toasted sesame oil
2 tbsp. honey
1 tbsp. tamari
1 tbsp. sesame seeds, toasted
1 tbsp. water
2 tsp. mellow miso


Bring water to a boil in a small pot and stir in the rice. Reduce heat to a simmer and cook covered for 40-45 minutes, or until rice is completely tender. Do not stir rice while cooking. Fluff the rice with a fork and reserve. Heat the oil in a medium skillet. Add the ginger and garlic and sauté for one minute over medium heat. Add the carrot and sauté for 2 more minutes then add the red pepper and continue to cook until soft. Place the mixture in a large bowl. Add the cooked rice, celery, spring onions, coriander and beans, mixing gently until well combined. Make the dressing: Whisk all the dressing ingredients together in a small bowl until well combined and pour onto the salad, and stir to coat thoroughly. Serve immediately or refrigerate for serving later.

Serves 4.

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