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Wild Rice and Bean Salad with Red Pepper Harissa Dressing

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.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings


  • 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*


  • 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.


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.