By chef Jo Lusted

2 limes, juiced
1 clove garlic, minced
3 tbsp each olive oil and rice vinegar
1 tbsp fresh ginger, finely chopped
1 tbsp low-sodium tamari
1/2 tsp toasted sesame oil
red pepper flakes or sriracha hot sauce, to taste
1 1/2 cups dried adzuki beans, soaked, boiled and cooled
1 cup fresh basil and/or cilantro, chopped
1 cup green onions, thinly sliced
1 cup carrot, grated
2 sheets nori, cut into strips

1. In a small bowl, whisk together lime juice, garlic, olive oil, rice vinegar, ginger, tamari, sesame oil and red pepper flakes or hot sauce.
2. In a second bowl, stir together beans, basil and/or cilantro, green onions, carrots and seaweed until combined. Pour dressing over bean mixture and stir until coated evenly.