Wild Rice and Beans

1 pkg. wild rice, cooked according to package directions
1- 15 ounce can cannellini beans, drained and rinsed

Combine the wild rice and cannellini beans in a large bowl and reserve.

Roasted Vegetables

2 green peppers, seeded and cut into bite size pieces
1 large red onion, peeled and cut into bite size pieces
2 tblsp. extra virgin olive oil
¾ tsp salt
few grindings of black pepper

Preheat oven to 450F.  Toss the peppers, onions, olive oil, salt, and pepper in a bowl and mix to coat.  Pour onto a jellyroll pan and roast for about 30 minutes, turning vegetables about halfway through.  Cook until caramelized and fragrant.  Alternatively, grill on a grill pan.

Add the roasted vegetables to the bowl with the wild rice and cannellini beans.

Honey Tahini Dressing

3 tblsp. tahini
1 tblsp. honey
3 garlic cloves
2 tsp. white miso paste
1/3 c. hot water
pinch of red pepper flakes

Combine all ingredients except for red pepper flakes in a blender and puree.  Stir in red pepper flakes and let sit for a bit to let flavors develop.  Pour over the wild rice salad and serve.