A while back I feel in love with the idea of macrobiotic cooking. I actually lost about 160 pounds over the course of a year eating that way. I really enjoyed macrobiotics and continued to eat that way until a busy life led back to some more meat based habits. However, there were several recipes that I fell in love with and still use as go to simple meals. My Monday Munchies Adzuki Bean Salad is one of them, albeit slightly modified. I find it to be extremely filling and healthy, especially using unrefined brown rice. Plus, it’s a surprising family favorite. My non-veggie eating carnivore of a son goes back for seconds always. It does take a little planning since the rice and salad need to cool but it is super easy. And, well super yummy! Probably one of my favorite Monday munchies satisfier.
A couple of notes before diving into this Monday munchies recipe. I have found that adzuki beans, which are small red beans, can be extremely difficult to find outside of a Japanese specialty store – not sure why as they are just a bean. So one of the ways I modified the original recipe I came across was to substitute either red beans (preferred) or kidney beans if I could not find the adzuki beans. There have been times that I am out of fresh dill, so I have opted for dry. The dry dill is an equal amount substitute since dry is more compact than fresh. That said, if you have the option always go for fresh. Its such a huge difference. Last note is on the rice. I love how filling brown rice, especially the bulk of unrefined brown rice, can be. However, it does require some preplanning as it takes about 45 to 50 minutes to cook. You can precook the rice over the weekend and use the day you make the salad to save time. But if you are in a hurry, you can use regular white rice. It really doesn’t effect the taste, only the health value.
The longer you let the salad sit in the fridge marinating in the dressing, the better it tastes. My husband actually prefers when I make it the night before.
1 can of adzuki beans (if adzuki beans are not available, then substitute red or kidney beans)
1 cup chopped green onion
1 cup sliced black Olives
1 cucumber sliced and quartered
2 cups cooked brown rice
1/2 cup chopped fresh dill
Salt and pepper to taste
1/2 cup olive oil
1/3 cup lemon juice
1/3 cup rice vinegar
1 teaspoon sugar or one packet sugar substitute
1. Precook rice the night before or at least one and a half hours before meal prep and allow to cool.
2. Mix rice, beans, green onion, black olives, cucumber fresh dill together. Set aside.
3. Mix the dressing ingredients together in a separate bowl. When well blended, pour over salad mixture.
4. Blend dressing into the salad and season with salt and pepper to taste. Chill in the fridge for at least an hour.
5. Blend again right before serving.