Kitchen notes · a little help before you start
Wild Rice and Bean Salad with Red Pepper Harissa Dressing
Wild Rice and Bean Salad with Red Pepper Harissa Dressing is made with cooked wild rice*, green beans, and roasted red pepper.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beans & lentils
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Start with cooked rice
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
2. Allow for cooling
Include the cooling stage before the next step.
3. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Get to know the ingredients
roasted red pepper (from a jar of roasted red peppers)
In the method: Combine roasted red pepper, 3 Tbsp. of the oil, lemon juice, miso paste, garlic, and black pepper in a blender; blend until smooth.
plus 2 tsp. extra-virgin olive oil
In the method: Combine roasted red pepper, 3 Tbsp. of the oil, lemon juice, miso paste, garlic, and black pepper in a blender; blend until smooth.
fresh lemon juice
In the method: Combine roasted red pepper, 3 Tbsp. of the oil, lemon juice, miso paste, garlic, and black pepper in a blender; blend until smooth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 roasted red pepper (from a jar of roasted red peppers)Ingredient note
Source: 3 Tbsp. plus 2 tsp. extra-virgin olive oilIngredient note
Source: 1 Tbsp. fresh lemon juiceIngredient note
Source: 2 tsp. white miso pasteIngredient note
Source: 1 garlic cloveIngredient note
Source: 1/2 tsp. freshly ground black pepperIngredient note
Source: 12 oz. fresh green beans (trimmed)Ingredient note
Source: 1/4 tsp. kosher saltIngredient note
Source: 6 cups chopped lettuce of choiceIngredient note
Source: 1 cup canned chickpeas (rinsed and drained)Ingredient note
Source: 1 pint cherry tomatoes (halved)Ingredient note
Source: 1 cup cooked wild rice*
How to make it
0 of 3 steps completeMake room for Wild Rice and Bean Salad with Red Pepper Harissa Dressing
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Drizzle dressing evenly over each salad.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the blender and skillet. Start with this step: Combine roasted red pepper, 3 Tbsp. of the oil, lemon juice, miso paste, garlic, and black pepper in a blender; blend until smooth.
Which preparation step should I plan for?
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
What check should I look for as it cooks?
Add green beans; cook 4 to 5 minutes, tossing occasionally, until crisp-tender.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe 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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dishingouthealth.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
