While searching one night for a salad that would pair well with dinner I found this recipe. It’s light, and sweet, and packed with protein and iron.
Did you know that the aduki bean is the second most popular legume in Japan, following the soybean? And that sometimes they are referred to as “red cowpeas”? If you’ve ever eaten red bean paste, then you’ve eaten aduki beans because that’s what’re typically used to make it.
- 6 clementines, 2 juiced and 4 segmented
- 2 tablespoons white wine vinegar
- salt and pepper to taste
- 1 cup thinly sliced red onion
- 1 (15-oz) can aduki beans, rinsed and drained
- 1 pound of baby spinach
- 1/4 cup chopped fresh parsley
- In a large bowl, whisk together 1/4 cup Clementine juice, vinegar, salt and pepper
- Add clementine segments to the vinaigrette
- Add onion, beans, spinach and parsley and toss
- Plate and serve
Recipe adapted from a post on Whole Foods Market.