Adzuki Beans, Asparagus, and Bulgur Salad

High in iron, protein, soluble fiber, and folate, and low in fat, Adzuki beans is believed to benefit reproductive and kidney function, by speeding up removal of waste from the body and promoting regularity.

Ever since I "discovered" it in the local Asian market and read up on its health benefits, I have been incorporating it more in my cooking over the last year or so. I can't quite tell the difference between the basic Atzuki beans and the Hokkaido variety yet unless I read the label, but, considering that about half a cup per week is all that is prescribed for getting its benefits, it seems hard not to take advantage of its nutritional value.

There are many ways to present these beans, just like any other beans: As bean burgers, as bean soup, in salads and stews, in tacos, in rice, even as plain Adzuki bean soup. Or, just toss a handful into whatever meal I have planned for the night...

Since fusion cuisine is my personal slant, this Adzuki Beans, Asparagus, and Bulgur Salad, has a MediterrAsian feel with Bulgur from the Mediterranean and Adzuki beans and the dressing from Asian cuisine. Roasted asparagus is optional. I had some leftover from previous meal so it was nice to use it up. Serve at room temperature (or slightly chill, if preferred).

Leftover dressing can be saved for up to a week in a cool dark place and used for other salads and sauces, or even as a home-made spring roll dip.

Maybe one of these days I will get around to listing the frequently used spices and condiments in my cupboard, by cuisine. Just like I restock organic ketchup and stone ground mustard, I restock kecap manis and sambal oelek... and since basically "anything goes" in my kitchen, I seem to use them all up at almost the same rate.


Ingredients
2 cups loosely packed fresh baby spinach leaves
1 cup cooked Adzuki beans
1 lb of fresh asparagus, cut, and roasted
1½ cup cooked medium-ground bulgur
¼ cup chopped dry apricots
¼ cup coarsely broken toasted walnuts
spring onions and cilantro, chopped

Dressing/marinade:
¼ cup light soy sauce
2 Tbsp seasoned rice wine vinegar
1 Tbsp kecap manis
1 Tbsp sambal oelek
1 Tbsp sesame oil
1 Tbsp toasted sesame seeds
1 garlic clove, finely chopped

Preparation

1. Combine the dressing ingredients, stir well, adjust to taste, keep handy
2. Toss together bulgur and adzuki beans; add the dressing a little at a time to desired sogginess and set aside for 20-30 minutes to overnight (in fridge)
3. When ready to serve, place a bed of spinach leaves, pile the salad, top with apricots and walnuts, and garnish with spring onions and cilantro