Adzuki Bean and Asparagus Salad | Connie Costello Health Coach

Adzuki Bean and Asparagus Salad

Adzuki Bean and Asparagus Salad

This salad has a tangy-peppery taste and is full of powerful anti-inflammatories and antioxidants found in asparagus, arugula, parsley, lemon and olive oil. Adzuki beans add protein, fiber and a nutty flavor, making this salad a satisfying meal to be enjoyed any time.

Adzuki Bean and Asparagus-Salad


  • Serves 2
  • 1 bunch thin asparagus, rough ends trimmed off
  • ¼ cup extra virgin olive oil
  • Zest and juice from 1 lemon
  • ½ bunch parsley, chopped
  • 1 15 ounce can of Adzuki Beans, drained and rinsed
  • 2 cups baby arugula
  • Salt and pepper
Bring a pot of water to a boil. Blanch asparagus for 5-8 minutes until tender. Remove from water and pat dry with paper towels. Chop into 1-inch pieces. Whisk the olive oil, lemon and parsley together.
In a bowl add the beans, asparagus and arugula. Toss with the dressing and season with salt and pepper.

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