This Asian Red Bean Salad is a simple and flavorful dish that combines cooked Amethyst, Painted Lady, or Spanish Tolosana beans with savory and tangy ingredients. The recipe features a soy sauce and rice vinegar dressing, complemented by thinly sliced scallions and toasted sesame seeds. The beans are mixed with the dressing and seasoned with salt for a refreshing, cool salad that’s perfect as a side dish. The toasted sesame seeds add a delightful crunch, and the overall flavor balance between the soy sauce and vinegar creates a savory, umami-packed salad.
Asian Red Bean Salad
Ingredients
- 1/2 lb. Amethyst or Painted Lady or Spanish Tolosana beans, cooked
- 2 oz. soy sauce
- 2 oz rice vinegar
- 3-4 scallions, thinly sliced
- 1 oz. sesame seeds, toasted
- salt, to taste
Instructions
- Follow soaking and cooking instructions for beans.
- While beans are cooking, clean and slice scallions.
- Toast sesame seeds in a skillet or frying pan with no oil. Cook on medium-low heat for 2-3 minutes, or until they turn brown and occasionally pop.
- Mix soy sauce, rice vinegar, sliced scallions and sesame seeds together in a bowl.
- Drain cooked beans, and mix into bowl with other ingredients. Salt to taste. Serve cooled.
