Mixed Bean Salad with Red Rice and Miso Dressing

Name: Mixed Bean Salad with Red Rice and Miso Dressing
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 can mixed beans, drained and rinsed; 2 eggs; 100 g red rice; 1/4 red onion; 2 tbsp fresh dill; 1 tbsp white miso; 2 tbsp lemon juice; 1 tsp honey; 3 tbsp extra-virgin olive oil

This hearty mixed bean salad combines nutty red rice, tender eggs, and a crisp red onion and dill mix with a bright miso-lemon dressing. It's a satisfying make-ahead lunch or light dinner that delivers plenty of texture, protein, and fresh flavor.

Servings4 Portions

Prep Time10 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

mixed beans, drained and rinsed
2 can
eggs
2
red rice
100 g
red onion
0.3
fresh dill
2 tbsp
white miso
1 tbsp
lemon juice
2 tbsp
honey
1 tsp
extra-virgin olive oil
3 tbsp

Step-by-Step Instructions

Cook the red rice in a saucepan of boiling water according to the package instructions, about 45 minutes, until tender. Drain and rinse under cold water to cool completely, then drain well again.

Meanwhile, bring a small pan of water to a gentle boil. Lower in the eggs and cook for 8 minutes for firm yolks, then transfer them to a bowl of cold water. Peel once cool enough to handle and cut into wedges.

In a large salad bowl, combine the mixed beans, sliced red onion, and chopped dill.

In a small bowl, whisk together the white miso, lemon juice, honey, and olive oil until smooth and well blended. Taste and adjust with a little extra lemon juice if you want a sharper dressing.

Add the cooled red rice to the bowl with the beans and pour over the dressing. Toss well until everything is evenly coated, then season to taste. Top with the egg wedges and serve straight away or chill until ready to eat.

Chef's Tips

For easy meal prep, store the salad and eggs separately and combine just before serving. Brown rice or quinoa can replace the red rice, and the salad will keep in the fridge for up to 3 days.