Mixed bean salad

Delight in the medley of flavors with a mixed bean salad. This colorful dish blends different beans and fresh veggies for a vibrant taste experience.

Ingredients:

• 100g red rice
• 2 eggs, at room temperature
• 1/4 red onion, halved and thinly sliced
• handful of fresh dill, roughly chopped
• 2 x 400g cans mixed beans (try cannellini, butter, haricot, black, kidney, borlotti or flageolet), drained and rinsed
• 1 tbsp white miso
• 1 lemon, juiced
• 1 tsp honey
• 3 tbsp extra virgin olive oil

Instructions:

1. Prepare the red rice by cooking it in a medium-sized saucepan filled with boiling water following the instructions on the package; this should take approximately 45 minutes.
2. Start by boiling a pot of water. Gently lower the eggs into the water using a spoon, let them boil for 8 minutes, then remove and immediately place into cold water. Once they have cooled down, peel the eggs and set them aside.
3. In a large salad bowl, combine the chopped onion, dill, and beans, and leave aside.
4. In a small bowl, combine all the ingredients for the dressing and whisk thoroughly. Taste to ensure the seasoning is to your liking and keep aside.
5. After the red rice is cooked, drain it using a sieve, rinse under cold water to cool it down, drain again, and transfer it to the salad bowl with the beans. Add the miso dressing, season with salt and pepper, and mix well. Cut the boiled eggs into wedges, place them on top of the rice and beans, and serve.

Summary:

• Calories: 1409 kcal
• Fat: 13 g
• Protein: 77 g
• Carbs: 249 g
• Potassium: 4073 mg
• Magnesium: 565 mg