Wild Rice and Bean Salad with Red Pepper Dressing

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 25 minutes

材料

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)

2 cups pre-cooked wild rice (if cooking fresh that could take 50 minutes)

Red Pepper Miso Dressing

2 roasted red pepper (from a jar of roasted red peppers)

3 Tbsp. plus 2 tsp. extra-virgin olive oil

3 Tbsp. water

2 Tbsp. fresh lemon juice

4 tsp. white miso paste

1 very large garlic clove

1 tsp. freshly ground black pepper

手順

1. Combine roasted red pepper, 3 Tbsp. of the oil, water, lemon juice, miso paste, 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. Add a few Tbsp water and cover a few minutes to flash steam until crisp-tender. Set aside to slightly cool.

3. Divide lettuce evenly among 4 bowls. Top evenly with chickpeas, tomatoes, and wild rice. Drizzle dressing evenly over each salad.