1. Soak the azuki beans in water overnight. Be sure to discard the soaking water before cooking.2. In a pot of fresh water, place the beans, cover the pot, and cook over low heat for 1 hour. Remove from heat and drain.3. Cut the zucchini into small sticks.4. In a bowl, combine the cooked beans, coriander, chives, and zucchini.5. In a small bowl, whisk together the oil, Tamari, and pink peppercorns. Pour the mixture over the salad and toss to combine.6. Refrigerate for 30 minutes before serving.