- Dana White Nutrition - http://danawhitenutrition.com -

Bean Salad with Quinoa

Serves: 12

For the dressing:
3 Tbsp extra virgin olive oil
3 Tbsp canola oil
3 Tbsp balsamic vinegar
2 tsp honey
¼ tsp kosher salt
¼ tsp red pepper flakes
1 tsp Dijon mustard
1 clove garlic, minced

For the salad:
1 can (15 oz) organic black beans (rinsed and drained)
1 can (15 oz) organic cannellini beans (rinsed and drained)
1 can (15 oz) organic red kidney beans (rinsed and drained)
1 ½ cups cooked quinoa, cooled
1 cup frozen corn kernels, thawed
1 cup diced green bell pepper
1 cup chopped celery
3 scallions, finely chopped
2 Tbs chopped fresh parsley

In the bottom of a large bowl, combine dressing ingredients and whisk well. Add remaining
ingredients, toss and serve chilled or at room temperature. Store in the refrigerator for up to
5 days.

Nutrition Information per serving:
Calories: 211 calories
Total Fat: 8 g
Saturated Fat: 1 g
Protein: 7 g
Carbohydrate: 28 g
Sodium: 165 mg
Cholesterol: 0 mg
Fiber: 6 g