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.

Ingredients

• 1 roasted red pepper ((from a jar of roasted red peppers))
• 3 Tbsp. plus 2 tsp. extra-virgin olive oil
• 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 pint cherry tomatoes (halved)
• 1 cup cooked wild rice*
• 1 cup canned chickpeas (rinsed and drained)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

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