Recipe description
June 17, 2026
Adzuki Bean and Artichoke Salad with Mint
A fiber-rich, refreshing blend to support gentle digestion
88%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes and artichokes.
- Includes colorful plant foods that support dietary diversity.
- Balanced with plant protein, healthy fats, and fresh herbs.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Adzuki beans
200
gram
Artichoke
1
piece
Fresh mint
2
teaspoon
Oil, olive
2
tablespoon
Lemon juice
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Rinse the adzuki beans and cook them in boiling water for about 30 minutes or until tender. Drain and set aside.
2
Prepare the artichoke by trimming the leaves and removing the choke if necessary. Steam or boil until tender, then chop into bite-sized pieces.
3
In a large mixing bowl, combine the cooked adzuki beans and chopped artichoke.
4
Add the fresh mint, olive oil, lemon juice, salt, and black pepper to the bowl and gently toss to mix.
5
Serve the salad immediately or refrigerate for a short time to enhance the flavors.
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Nutrition
420 kcal
Calories
18 g
Protein
52 g
Carbohydrates
12 g
Fiber
6 g
Sugar
15 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What are the health benefits of adzuki beans and artichokes in this salad?
Adzuki beans provide plant-based protein and fiber; artichokes add inulin-like fiber and polyphenols that may support gut health. Fresh mint adds flavor and brightness.
Is this recipe vegan and gluten-free?
Yes—vegan and gluten-free as written. If you add dressings or toppings, check that they don’t include gluten.
How can I customize or swap ingredients?
You can swap adzuki beans with chickpeas, artichokes with olives, or add quinoa or greens; aim to keep a balance of fiber.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Flavors may intensify and texture may change.
Can I meal-prep this for lunches?
Yes—keep the dressing separate and combine before eating, or mix and store for 2–3 days.
What about beans: canned or dried?
Canned beans are convenient; rinse well. Dried beans require soaking and cooking; plan ahead.
Are there common allergens to watch for?
This recipe is dairy- and gluten-free in its base; check dressings or toppings for added allergens; garlic or onion can affect some people.
What flavor tweaks pair well with mint?
Lemon juice or vinegar, olive oil, and a pinch of pepper; citrus zest also works.
Can I freeze this dish?
Freezing can change texture; best enjoyed fresh. If you freeze it, use within 1–2 months and thaw in the fridge.
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