Home   >   Recipes by Category   >   Salads   >   Salad   >   Red Bean & Cucumber Salad
A tasty, tangy bean salad has hints of spice in it. Very yummy!


½ cup (115 g) red adzuki beans*
5 cups (1.2 L) water
½ cup (80 g) tomato, chopped fine
1 cup (133 g) cucumber, peeled and chopped fine
2 scallions, ends trimmed and chopped fine
1 teaspoon (5 mL) olive oil
1 teaspoon salt
½ teaspoon chili powder
1 tablespoon (15 mL) lime juice
2 teaspoons fresh parsley, chopped fine


1. Prepare the beans by submerging them for 8-12 hours in fresh water so that they are completely covered
2. Drain the beans, and rinse them thoroughly in fresh water
3. Place in a deep soup pot with the 5 cups fresh Bring the beans (and water) to a boil
4. Continue to cook the beans on low-medium heat until they soft and ready to eat, approximately 2-3 hours
5. Drain the water from the beans, and allow them to cool down
6. Once they are cooled, mix them in with all the other ingredients in a bowl and serve as a chilled salad
7. water
8. *Note: Wait for at least 3 months after symptoms have cleared before trying beans


1-3 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0