Mixed bean salad
- Good Food team
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 50 mins
A star rating of 4.5 out of 5.2 ratingsRate
loading...
Grab a couple of cans of beans and throw together this easy mixed beans salad with a simple miso, lemon and honey dressing
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
App onlyChipotle red pepper soup. This is a premium piece of content available to subscribed users.
A star rating of 4.7 out of 5.35 ratings
App onlySalmon & sumac fishcakes. This is a premium piece of content available to subscribed users.
A star rating of 5 out of 5.1 rating
Creamy one-pan chicken & broccoli pasta
A star rating of 4 out of 5.44 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal353
-
fat13g
-
saturates2g
-
carbs40g
-
sugars6g
-
fibre9g
high
-
protein15g
-
salt1.4g
Ad
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.
Recipe from Good Food magazine, October 2021
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...