Roasted Carrot and Azuki Bean Salad

Roasted Carrot and Azuki Bean Salad

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 SaladRoasted Carrot and Azuki Bean Salad
Recipe by
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

Print this recipePrint this recipe

  • 1/2 cup dried azuki beans (1 1/2 cups cooked)
  • 1 tablespoon red wine vinegar
  • 2 lbs (900 g) large carrots
  • 4 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 4 cups baby spinach leaves
  • 1 avocado, sliced or chopped
  • 1/4 cup olive oil
  • juice from 2 limes (4 tablespoons)
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced or crushed
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1 teaspoon sea salt
  • fresh ground black pepper
  • Rinse the azuki beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 minutes or until tender. Drain, toss with the red wine vinegar, and set aside.

  • Preheat an oven to 400° and line a baking sheet with parchment paper. Cut the carrots diagonally to form 1/2-inch thick ovals. Toss with the olive oil, cumin, paprika and cayenne, and spread over the baking sheet. Roast for 20 minutes, turn the carrots, and roast for another 20 to 25 minutes, or until the carrots are tender. Remove from heat, let cool for 5 minutes, then transfer to a large bowl. Add the azuki beans and toss.

  • Whisk together all the dressing ingredients, and taste for seasoning. Scatter baby spinach leaves over a plate, top with a few spoonfuls of salad, and scatter avocado pieces on top. Drizzle with dressing and serve.

  • Best served warm or room temperature, but can be served chilled.

Makes 4 servings

Azuki Bean Salad

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


Rachel - The Castejons said...

I love finding vegan/vegetarian blogs that focus on lots of legumes! Next time I make creamy beans over rice I'm going to sub in azuki beans (new to us!):)

leeshin said...

carrot is one of my fav veggies and thank you for this excellent low calorie recipe

Shaheen said...

This would e perfect to take into work for lunch. Thanks for sharing with #EatYourGreens the round up will be up soon.