Mixed Bean and Red Rice Salad with Miso and Egg
Lalkila Kitchen · Lalkila · Vegetarian · Eggs · Rice · Main dishes · Contemporary cooking · International influenced
Mixed beans, red rice and dill combine with a lemon-miso dressing and wedges of boiled egg.
Ingredients
- 100g red rice
- 2 eggs
- ¼ red onion, thinly sliced
- Handful chopped dill
- 2 × 400g cans mixed beans, drained and rinsed
- 1 tbsp white miso
- Juice of 1 lemon
- 1 tsp honey
- 3 tbsp extra-virgin olive oil
- Salt and pepper
Method
- Cook red rice in boiling water as its packet directs. Drain, cool under cold running water and drain thoroughly.
- Boil eggs until whites and yolks are firm. Cool, peel and cut into wedges.
- Whisk miso, lemon, honey and oil. Taste before adding salt.
- Toss rice with beans, onion, dill and dressing. Arrange egg wedges on top and serve.
Cooking notes
Use canned cooked beans, not raw dried kidney beans. Cool rice promptly and refrigerate leftovers without leaving them standing.
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Source and adaptation
Adapted from the Good Food team, Mixed Bean Salad. Original recipe.
Uses firm eggs and explicit cooked-bean and rice-handling notes.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.