Mixed bean salad
Grab a couple of cans of beans and throw together this easy mixed beans salad with a simple miso, lemon and honey dressing
- Serves: 4 persons
- 100g red rice
- 2eggs, at room temperature
- ¼red onion, halved and thinly sliced
- handful of fresh dill, roughly chopped
- 2x 400g cans mixed beans (try cannellini, butter, haricot, black, kidney, borlotti or flageolet), drained and rinsed
- 1tbsp white miso
- 1lemon, juiced
- 1tsp honey
- 3tbsp extra virgin olive oil
Step 1Cook the red rice in a medium-sized pan of boiling water, according to pack instructions; it will take about 45 mins.
Step 2Bring 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 3Put the onion, dill and beans in a large salad bowl and set aside.
Step 4Mix together all the dressing ingredients in a small bowl and whisk well. Taste to check for seasoning and set aside.
Step 5Once 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.