Serves 4

Ingredients

2 cups adzuki beans
1 cup fresh corn kernels
2 carrots, diced into small cubes
1 green onion, finely sliced
1 teaspoon high-quality soy sauce
⁠1 teaspoon sea salt
⁠1 teaspoon freshly ground black pepper
1 tablespoon toasted sesame oil
⁠¼ cup toasted pine nuts
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated ginger

Instructions

1.⁠ ⁠Soak the adzuki beans in plenty of water for 6 hours.
2.⁠ ⁠Drain and transfer them to a colander to sprout for 24 hours. Rinse the beans three times during the sprouting process and cover them with a clean kitchen towel.
3.⁠ ⁠Cook the sprouted adzuki beans in boiling water for 15–20 minutes, until tender but still holding their shape. Drain and allow them to cool completely.
4.⁠ ⁠Dice the carrots into small cubes.
5.⁠ ⁠Remove the corn kernels from the cob. They may be used raw or blanched for 1 minute in boiling water, according to your preference.
6.⁠ ⁠Finely slice the green onion.
7.⁠ ⁠In a small bowl, whisk together the soy sauce, lemon juice, sesame oil, grated ginger, sea salt, and black pepper.
8.⁠ ⁠In a large serving bowl, gently combine the sprouted adzuki beans, corn, carrots, and green onion.
9.⁠ ⁠Pour the dressing over the salad and toss gently until everything is evenly coated.
10.⁠ ⁠Finish with the toasted pine nuts and serve.

Chef’s Note:
This salad tastes even better after resting in the refrigerator for about 30 minutes, allowing the flavors to blend beautifully. It is a fresh, nourishing summer dish, perfect as a light meal or as part of a seasonal plant-based table.