Serves 4

1 ½ cups dried adzuki beans (cover with water and soak overnight before use)
6 cups water
¼ cup arame seaweed
1 onion, chopped
2 carrots, grated

2 Tbsp flaxseed oil
1 Tbsp grated ginger
1 clove garlic, minced (optional)
1 cup parsley, chopped
2 Tbsp wine vinegar
1 Tbsp tamari
¼ cup lemon juice
Cooked brown rice for serving

Soak the arame in cold water for 15 minutes.

Place the adzuki beans, water and seaweed in a large pot. Bring to the boil, then simmer for 30-35 minutes; until the beans are cooked, yet retain their shape.

Chop the seaweed into small pieces.

Combine all salad ingredients together, including cooked beans. Combine dressing ingredients and mix well with salad.

Serve with brown rice.