We seem to be starting to climb out of winter here in southwestern Ontario, so it's time to put some color on the plate. Spiced roasted carrots, sweet red azuki beans and pieces of avocado on a bed of baby spinach do the trick here, and they're absolutely delightful on their own — particularly the carrots, which you'll end up snacking on even before you serve the salad. But what really separates this colorful salad from the rest is an astonishingly tasty lime, cilantro and mint dressing that you'll want to remember for serving with any robust flavored salad.
|Roasted Carrot and Azuki Bean Salad|
|Recipe by Lisa Turner|
Adapted from Vegetarian Times
Published on March 8, 2016
Colorful and fragrant winter salad of red beans and spiced roasted carrots served with a tangy lime, cilantro and mint dressing
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This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by Jacquline of Tinned Tomatoes and myself. It's my turn to host this month so please do send in an entry.
I am also sharing this with Eat Your Greens, co-hosted by Shaheen and The Veg Hog.
Other recipes with Azuki beans to enjoy from Lisa's Kitchen:
Spicy Azuki Bean Risotto
Coconut Lime Rice with Adzuki Beans and Mango
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms
Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms
On the top of the reading stack: Thug Kitchen Party Grub: For Social Motherf*ckers