Mixed bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 100g red rice
- 2 eggs, at room temperature
- 1/4 red onion, halved and thinly sliced
- handful of fresh dill, roughly chopped
- 2 x 400g cans mixed beans (try cannellini, butter, haricot, black, kidney, borlotti or flageolet), drained and rinsed
For the dressing
- 1 tbsp white miso
- 1 lemon, juiced
- 1 tsp honey
- 3 tbsp extra virgin olive oil
Method
- STEP 1
Cook the red rice in a medium-sized pan of boiling water, according to pack instructions; it will take about 45 mins.
- STEP 2
Bring a pan of water to the boil. Lower in the eggs on a spoon, boil for 8 mins, then scoop out and immediately plunge into cold water. Once cool enough to handle, peel the eggs and set aside.
- STEP 3
Put the onion, dill and beans in a large salad bowl and set aside.
- STEP 4
Mix together all the dressing ingredients in a small bowl and whisk well. Taste to check for seasoning and set aside.
- STEP 5
Once the rice is ready, drain in a sieve, then run under cold running water to cool, then drain again and tip into the salad bowl with the beans. Pour in the miso dressing, add a good pinch of seasoning and toss well to combine. Slice the eggs into wedges, arrange them on the top of the rice and beans, and serve.
