Recipe description
October 8, 2026
Cranberry Adzuki Bean Brown Rice Salad with Miso Tahini Dressing
A colorful, fiber-rich salad with plant diversity and a savory fermented dressing.
High Fiber
Whole Grains
Legume Rich
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: wheat, egg, tree_nut, soy, sesame, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans, brown rice, vegetables, seeds, and cranberries.
- Combines colorful plant foods from multiple categories to support dietary diversity.
- Includes fermented miso alongside healthy fats and whole-food carbohydrates.
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
Rice, brown
1
cup
Bean, red
4
tablespoon
Cranberry
0.5
bowl
Miso
2
tablespoon
Tahini
2
tablespoon
Oil, sesame
1
tablespoon
Lemon juice
2
teaspoon
Spinach
2
tablespoon
Cucumber
0.5
bowl
Carrot
1
piece
Onion, spring
2
cup
Seed, sesame
1
tablespoon
Instructions
1
Rinse the brown rice and cook it in lightly salted water until tender, about 30 minutes. Drain and let cool.
2
Rinse and drain the adzuki beans (cooked or from a jar) and set aside.
3
Whisk together the miso, tahini, sesame oil, and lemon juice with 2-3 tablespoons of water until smooth to make the dressing.
4
Thinly slice the cucumber, grate the carrot, and slice the spring onions.
5
In a large bowl, combine the cooled brown rice, adzuki beans, spinach, cucumber, carrot, and cranberries.
6
Pour the miso tahini dressing over the salad and toss until evenly coated.
7
Divide between plates and sprinkle with spring onion and sesame seeds before serving.
More Recipes For Your Gut
Nutrition
600 kcal
Calories
17 g
Protein
86 g
Carbohydrates
14 g
Fiber
17 g
Sugar
23 g
Fat
3 g
Saturated fat
1.5 g
Salt
FAQ
Is this salad vegan?
Yes, the listed ingredients are plant-based. Check the miso label to confirm it contains no animal-derived ingredients.
Can I prepare this salad in advance?
Yes. Cook the rice and prepare the dressing ahead, then refrigerate them separately and combine shortly before serving.
How long does it keep?
Store it in an airtight container in the refrigerator and eat it within 2 to 3 days. Keep it chilled until serving.
Do the adzuki beans need to be cooked?
Use cooked adzuki beans, either homemade or from a jar. Drain and rinse canned or jarred beans before adding them.
Can I use another type of rice?
Yes. White rice, wild rice, quinoa, or another cooked grain can be used, although cooking times may differ.
What can replace tahini?
Smooth sunflower-seed butter or another seed butter can replace tahini. The flavor and consistency will be slightly different.
How can I make the dressing thinner?
Whisk in water one teaspoon at a time until the dressing reaches your preferred consistency.
Is this salad gluten-free?
It can be gluten-free, but check the miso label because some miso products contain grains with gluten or may have cross-contact.
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