Wild Rice and Bean Salad with Red Pepper Harissa Dressing
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.
Servings: 4 servings
Ingredients
- 1 roasted red pepper (from a jar of roasted red peppers)
- 3 Tbsp. plus 2 tsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 2 tsp. white miso paste
- 1 garlic clove
- 1/2 tsp. freshly ground black pepper
- 12 oz. fresh green beans trimmed
- 1/4 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*
Instructions
- Combine roasted red pepper, 3 Tbsp. of the oil, lemon juice, miso paste, garlic, and black pepper in a blender; blend until smooth. Set aside.
- 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.
- Divide lettuce evenly among 4 bowls. Top evenly with chickpeas, tomatoes, and wild rice. Drizzle dressing evenly over each salad.
Notes
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.