Wild Rice and Bean Salad with Red Pepper Harissa Dressing
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Wild rice and bean salad with cherry tomatoes, chickpeas, and a zingy roasted red pepper miso dressing. This summery salad is hearty, chock-full of peak-season produce, and perfect for both entertaining and easy weekday meals.
  • ½ cup jarred roasted red peppers, drained
  • 3 Tbsp., plus 2 tsp. extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. white miso paste
  • 1 tsp. sugar
  • ½ tsp. sliced garlic
  • ¼ tsp. freshly ground black pepper
  • 12 oz. fresh green beans, trimmed
  • ¼ tsp. kosher salt
  • 6 cups chopped lettuce of choice
  • 1 cup canned chickpeas, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1 cup cooked wild rice*
  1. Combine roasted red peppers, 3 Tbsp. of the oil, lemon juice, miso paste, sugar, garlic, and black pepper in a blender; blend until smooth. Set aside.
  2. Heat remaining 2 tsp. oil in a large skillet over medium-high heat. Add green beans; cook 4 to 5 minutes, tossing occasionally, until crisp-tender. Season with salt. Set aside to slightly cool. Slice in half at a diagonal.
  3. Divide lettuce evenly among 4 bowls. Top evenly with chickpeas, tomatoes, and wild rice. Drizzle dressing evenly over each salad.
If cooking wild rice (as opposed to using pre-cooked microwave bags such as Uncle Ben's), you'll want to season the cooking water with salt, or alternatively, cook the rice in vegetable broth.
Recipe by Dishing Out Health at https://dishingouthealth.com/wild-rice-and-bean-salad-with-red-pepper-miso-dressing/