Adzuki Bean and Brown Rice Salad with Citrus Dressing

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

A vibrant and wholesome salad combining nutty adzuki beans and chewy brown rice, tossed with fresh herbs and a bright citrus vinaigrette. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs cooked adzuki beans, cooked brown rice, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups cooked adzuki beans
• 2 cups cooked brown rice
• 1 medium, diced red bell pepper
• 1/2 cup chopped fresh parsley
• 3, sliced green onions
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp orange juice
• 1 tsp honey
• 3/4 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 1/2 cups cooked adzuki beans and 2 cups cooked brown rice, stirring gently to mix.
2. Step 2: Add 1 medium diced red bell pepper, 1/2 cup chopped fresh parsley, and 3 sliced green onions to the bowl.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp fresh orange juice, and 1 tsp honey until emulsified.
4. Step 4: Pour the citrus dressing over the bean and rice mixture, then season with 3/4 tsp salt and 1/4 tsp black pepper.
5. Step 5: Toss everything thoroughly to coat all ingredients evenly with the dressing.
6. Step 6: Refrigerate for 30 minutes to allow flavors to meld before serving chilled or at room temperature.