Recipe: Edamame or Adzuki Bean Salad

EDAMAME OR ADZUKI BEAN SALAD

2 (14 oz) cans Edamame or Adzuki beans, drained and rinsed
2 tablespoons rice wine vinegar
2 to 4 tablespoons minced red onion or shallots
Salt and ground black pepper to taste
1/3 cup grapeseed, canola or corn oil
1 or 2 sheets nori (dried seaweed sushi wrappers), toasted and crumbled.

Stir rice wine vinegar and red onion or shallots together in a large bowl. Sprinkle with salt and pepper. Stir in grapeseed, canola or corn oil.

Stir beans into the bowl of dressing. Toss gently until coated.

Stir in toasted and crumbled nori just before serving. Adjust seasoning if necessary.

Makes 6 servings.
Adapted from Mark Bittman's Minimalist food column, New York Times newspaper, June 20, 2007