Aduki bean salad with walnut dressing

I had a couple of cans of adzuki beans but was a bit loathe to use them.  The last time DH ate them he felt they were a bit flavorless.  Also, internet research tells me the adzuki beans are used in Japanese sweets, and I wasn’t sure if they might be too sweet.

So here’s what I did:

2 cans of adzuki beans, drained and rinsed

1/2 cup chopped red and yellow bell peppers

6 green onions, chopped

1 large carrot, grated

Toss all this in a bowl and dress with:

In a lidded jar, add

3 tbls walnut oil

1 tbls red wine wine vinegar

1 teaspoon Dijon mustard

fresh ground mixed peppercorns

1 teaspoon salt

Shake to emulsify and pour over the salad.  Into the fridge to let the flavours meld.

Fab with any leftover BBQ or just over some fresh spinach leaves.