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Yields 3 cups
Not paleo due to:
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Drain and rinse the Adzuki beans.
Seed and dice the bell pepper. Slice the scallions. Chop the peanuts, if needed.
In a medium bowl, combine the peanut butter, tamari, rice vinegar, and lime juice. Give a quick stir to blend the peanut butter.
Add the beans, bell pepper, scallion, and chopped peanuts to the bowl with the dressing. Stir well to combine.
Red Adzuki beans are small, red beans, traditional to Asian cooking. You can substitute with red kidney beans, mung beans, or even chickpeas for this salad.
This recipe has the following nutrient totals:
Protein 19.5 g
Carbohydrates 57.2 g
Iron 0.18 mg
Fiber 11.9 g
Calcium 5.37 mg
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