Adzuki Beans with Pickled ginger

1 - can (15 oz.) adzuki beans, rinsed and drained
3 T diced pickled ginger
2 t soy sauce
1/2 t mirin (Japanese cooking wine)
1 - scallion, minced
0 - toasted sesame seeds for garnish

Combine the adzuki beans, pickled ginger, soy sauce, mirin, and scallion and toss together gently with a spatula. Refrigerate until cold. Taste for salt and serve cold or at room temperature, sprinkled with toasted sesame seeds.

From Vegan Lunch Box