Blandad bönssallad

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1. 1
   Cook the red rice in a medium-sized pan of boiling water, according to pack instructions; it will take about 45 mins.
2. 2
   Bring a pan of water to the boil. Lower in the eggs on a spoon, boil for 8 mins, then scoop out and immediately plunge into cold water. Once cool enough to handle, peel the eggs and set aside.
3. 3
   Put the onion, dill and beans in a large salad bowl and set aside.
4. 4
   Mix together all the dressing ingredients in a small bowl and whisk well. Taste to check for seasoning and set aside.
5. 5
   Once the rice is ready, drain in a sieve, then run under cold running water to cool, then drain again and tip into the salad bowl with the beans. Pour in the miso dressing, add a good pinch of seasoning and toss well to combine. Slice the eggs into wedges, arrange them on the top of the rice and beans, and serve.