Warm Carrot and Adzuki Bean Salad

• 7 large carrots, sliced diagonally into 3/8-inch-thick ovals
• 2 Tbs. olive oil
• 1 1/2 tsp. paprika
• 1 1/2 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 1/2 cups cooked adzuki beans
• 1 Tbs. red wine vinegar
• 5 cups baby spinach leaves
• 1 large avocado, sliced
• 1 Tbs. thinly sliced red jalapeno chile
• 1 cup cilantro leaves
• 1 cup cilantro leaves, finely chopped
• 1/4 cup mint, finely chopped
• 1/4 cup olive oil
• 3 Tbs. fresh lime juice
• 1 Tbs. red wine vinegar
• 1 clove garlic, minced (1 tsp.)
• 18 tsp. ground cumin

1. To make Salad: Preheat oven to 400F.
2. Line rimmed baking sheet with parchment paper.
3. Toss carrots with oil, paprika, cumin, and cayenne in large bowl.
4. Spread on prepared baking sheet, and roast 40 to 45 minutes, or until beginning to brown.
5. Cool.
6. Toss adzuki beans with vinegar in bowl.
7. To make Dressing: whisk together all ingredients, and season with salt and pepper, if desired.
8. Place spinach on large platter.
9. Top with carrots, beans, and avocado.
10. Drizzle with Dressing, and sprinkle with sliced chile and cilantro leaves.

carrots, olive oil, paprika, ground cumin, cayenne pepper, adzuki beans, red wine vinegar, baby spinach, avocado, chile, cilantro, cilantro, mint, olive oil, lime juice, red wine vinegar, clove garlic, ground cumin

Taken from www.vegetariantimes.com/recipe/warm-carrot-and-adzuki-bean-salad/ (may not work)