A mildly sweet Asian-style adzuki bean
and cantaloupe salad served in a maple-sweetened, cardamom lime
yogurt dressing.
Maple Adzuki Bean
Salad
1 cup cooked adzuki beans, drained and
rinsed
1/2 cup lowfat plain yogurt
1/2 teaspoon cardamom
1 tablespoon maple syrup
1/4 cup fresh lime juice
1 cantaloupe, cut into bite size chunks (about 6 cups)
- Blend yogurt, cardamom, maple syrup, and
lime juice. Add adzuki beans. Cover and refrigerate for 1 hour.
- Gently stir in cantaloupe chunks and serve.
Makes 6 servings.
Recipe provided courtesy The Michigan Bean Commission.
