Adzuki Bean and Brown Rice Chilli Salad

Ingredients

1 cup dried azuki beans
1 cup brown rice
2 tablespoons sesame oil
2 tablespoons apple cider vinegar
1 1/2 tablespoons tamari sauce

juice of 1/2 lemon
Small piece fresh ginger, minced
4 garlic cloves, minced
2 green chilies, seeded and minced
3 onions, sliced
1 carrot, finely sliced
3 radishes, finely sliced

Method

1. Rinse the azuki beans under cold running water and soak overnight in a bowl covered in cold water with lemon juice. Separately, rinse the brown rice under cold running water and soak overnight in cold water in a small saucepan.

2. Drain and rinse the soaked beans and add to a medium saucepan. Cover with several inches of fresh cold water, and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the beans are tender but firm. Drain and set aside to cool.

3. Meanwhile, after draining and rinsing, bring the rice to a boil with 3 cups of fresh cold water, reduce heat to low, cover, and simmer until the liquid has been absorbed. Fluff with a fork and set aside to cool.

4. Combine the oil, vinegar, tamari sauce, lemon juice, ginger, garlic and the chopped onions in a bowl and whisk. In a large bowl, combine the cooled beans and rice with the carrots, radishes and chilies, and toss gently with the dressing.