Adzuki Barley Salad

1 cup cooked adzuki beans*
1 cup cooked barley
1/2 cup sweet potato, diced small, steamed
1 stalk celery, diced
2 green onions, sliced
1/3 cup parsley, chopped
dressing:
1 teaspoon miso
1 teaspoon warm water
1 teaspoon shoyu
1/4 teaspoon sesame oil
1 tablespoon olive oil
1 tablespoon rice vinegar

1. Toss the beans, barley, sweet potato, celery, green onion, and parsley in a bowl.
2. For the dressing, stir the miso and warm water together in a small bowl to soften the miso. Whisk in the shoyu, sesame oil, olive oil, and vinegar.
3. Add the dressing to the salad and toss to coat. Taste and add more shoyu or vinegar, as needed.

*To cook adzuki beans: soak 1 cup adzuki beans in water overnight on the countertop. Drain, rinse, and add to a pot. Cover with water and bring to a boil. Skim off foam. Reduce heat to low, partially cover, and cook for about 45 minutes until beans are al dente. Add 1 teaspoon of salt and continue cooking until beans are soft, another 15 minutes or so. Drain. Let cool before using for hummus.