Name: Mixed bean salad
Prep time: 10 min
Cook time: 10 min
Yield: 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 -; 1 tbsp white miso -; 1 lemon, juiced -; 1 tsp honey -; 3 tbsp extra virgin olive oil -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mixed bean salad

1. 100g red rice -

2. 2 eggs, at room temperature -

3. 1/4 red onion, halved and thinly sliced -

4. handful of fresh dill, roughly chopped -

5. 2 x 400g cans mixed beans (try cannellini, butter, haricot, black, kidney, borlotti or flageolet), drained and rinsed -

6. 1 tbsp white miso -

7. 1 lemon, juiced -

8. 1 tsp honey -

9. 3 tbsp extra virgin olive oil -

How to cook deliciously - Mixed bean salad

1. Stage

Cook the red rice in a medium-sized pan of boiling water, according to pack instructions; it will take about 45 mins.

2. Stage

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.

3. Stage

Put the onion, dill and beans in a large salad bowl and set aside.

4. Stage

Mix together all the dressing ingredients in a small bowl and whisk well. Taste to check for seasoning and set aside.

5. Stage

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.