Asian Red Bean Salad


  • 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


  • 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.

More recipes: