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Millet and Adzuki Bean Salad

Millet and Adzuki Bean Salad

It’s still pretty cold outside but as temperatures start rising I find myself making less cold weather meals and more salads. The mixed greens or arugula is our salad of choice every evening but we also really enjoy bean and grain based salads, they are good as soon as they are made and definitely improve the next day. I adapted the recipe from here.

I like to soak legumes overnight and always soak aduki beans too but they are an excellent choice for week night as they do not need to be soaked before cooking. It also makes a complete gluten free, vegetarian meal with the millet and the beans.

  • 1 cup adzuki beans
  • 1 bay leaf
  • 3-4 thyme sprigs
  • 1 onion, peeled and quartered
  • 1 cup millet
  • 1 tbsp extra-virgin olive oil
  • ¼ cup finely chopped parsley

Dressing:

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • Sea salt and ground black pepper

Cover the beans with cold water and bring to a boil with the bay leaf, thyme and onion, cook until the beans are tender, drain and set aside.

Meanwhile heat the olive oil in a medium saucepan, add the millet and toast it for 3-4 minutes stirring constantly, add 2 cups of water, turn the heat down to low and cook until all the liquid is absorbed, fluff the millet with a fork and let it cool for a few minutes.

While the beans and the millet are still warm, combine them in a large bowl, in another bowl make the dressing by mixing the olive oil, apple cider vinegar, sea salt and black pepper, add the dressing to the millet mixture. Add the finely chopped parsley and pour the dressing over the salad, mix well and serve at room temperature or cold.

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8 comments to Millet and Adzuki Bean Salad

  • I have never had adzuki beans but I must try them now!!! This recipe looks fabulous. I love thyme in grain dishes.

  • Çok besleyici ve sağlıklı bir salata olmuş sevgili Megi. Adzuki fasulyem yok, arayacağım ama burada bulur muyum bilmiyorum. Ama kara fasulye ile yapabilirim sanırım.
    Ellerine sağlık, sevgiler…

  • Love the simplicity of this salad and dressing. I have to admit – I’m pretty boring when it comes to grains. Wheat, barley and oats is just about all I use. But you’re tempting me to try some millet.

  • Danielle

    I am learning so much from your blog, I have never had millet or adzuki beans. My children are very picky eaters but I will try it anyway!

  • This sounds AND looks delicious, Megi. I’d love to give this a try…love the soaking.
    Yet another great salad recipe from you…always something to learn and try:)

  • Megi, I made this for lunch today and loved it. I did soak the grains overnight . Since I didn’t have any thyme sprigs, I added some minced red jalapeno, finely sliced leeks along with some chopped pecans. It was delicious. Thank you for inspiration and recipe…I plan on making it again:).

  • LindenTea

    Ellie, that sounds wonderful, next time I’ll try your version, I love to add nuts to my salads. :)

  • Megi, I know I would LOVE this recipe. I’m going to do a fellow blogger’s detox program next month and this would be PERFECT! (Although I’m not sure i can wait that long to try it. Maybe I’ll end up making it this weekend…I’ll let you know.)

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