Cucumber, Tomato and Sprouted Adzuki Bean Salad

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Cucumber, Tomato and Sprouted Adzuki Bean SaladCucumbers are all over, it is nature’s gift in the Hudson Valley for you labor day table. This ground likes it sunny and moderate, exactly the weather we have had the past few weeks. On the Indian table, a light salad with cucumbers is almost taken for granted anytime of the year, well, except probably in the heart of winter. While, I did write about a chilled cucumber soup, I can hardly let the season get away without posting a cucumber salad recipe.

This essential chopped salad in its most basic form is called a Kachumber. I have a baseline recipe with grape tomatoes in the Spices and Seasons cookbook, and I have a version with mint and yogurt in the Bengali Five Spice Chronicles and today I shall share with you a third variation, very popular on the North Indian table, this one is made with sprouted beans or legumes. Here is a primer on sprouting beans, and without much fuss here is today’s recipe that will give you enough time to finish the cooking and get you to the stores for your back to school shopping or simply lounging around for the last long weekend of summer. I get a general pace of sudden denial, where I do not really want summer to go away, it is mostly because August seduces you into that quiet and peaceful lull.

Now, back to the salad, the interesting addition here is some cooked sprouted adzuki beans, which allow us to round out the nutritional balance in this salad, by adding a good dose of healthy and balanced protein. All of this makes it a good light meal or complement to one. Sprouting beans is a common nutritional technique, particularly popular in the cuisine of Northern India, and I have talked more about it here.

Cucumber, Tomato and Sprouted Adzuki Bean Salad

Prep Time: 25 minutes

Cucumber, Tomato and Sprouted Adzuki Bean Salad

A light and nutritious cucumber and tomato salad, with light seasonings and sprouted adzuki beans.

Ingredients

  • ¾ cup sprouted adzuki beans
  • Salt to taste
  • 2 medium sized cucumbers, peeled and cut into small cubes
  • 2 medium sized tomatoes, cut to match the cucumbers
  • ½ medium sized red onion, finely chopped
  • 1 jalapeno, seeded and minced
  • 1 lime
  • 1 tablespoon olive oil
  • 1 teaspoon black or sea salt
  • 2 tablespoons chopped cilantro

Instructions

  1. Place the beans in a pot with water and salt and cook for 8 minutes, drain and cool.
  2. In a mixing bowl add in the cucumbers, tomatoes and red onions and mix well.
  3. Add in the jalapeno and the beans.
  4. Squeeze in the lime juice, add in the olive oil, black or sea salt and mix in the cilantro. Finally add in the cooked adzuki beans.
  5. You can serve the salad right away, however, the flavors improve considerably with keeping up to an hour.
http://food.lohudblogs.com/2014/08/25/cucumber-tomato-and-sprouted-adzuki-bean-salad-indiansummer/

 

Cucumber, Tomato and Sprouted Adzuki Bean Salad

Prep Time: 25 minutes (using sprouted beans)

Serves 4 to6

Ingredients

¾ cup sprouted adzuki beans

Salt to taste

2 medium sized cucumbers, peeled and cut into small cubes

2 medium sized tomatoes, cut to match the cucumbers

½ medium sized red onion, finely chopped

1 jalapeno, seeded and minced

1 lime

1 tablespoon olive oil

1 teaspoon black or sea salt

2 tablespoons chopped cilantro

Method of Preparation

Place the beans in a pot with water and salt and cook for 8 minutes, drain and cool.

In a mixing bowl add in the cucumbers, tomatoes and red onions and mix well.

Add in the jalapeno and the beans.

Squeeze in the lime juice, add in the olive oil, black or sea salt and mix in the cilantro. Finally add in the cooked adzuki beans.

You can serve the salad right away, however, the flavors improve considerably with keeping up to an hour.

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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