Bean Salad with Quinoa

February 3, 2010
Dana White, MS, RD, ATC
Category: Dinner, Lunch

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Bean Salad with Quinoa

5 from 7 votes

Course Appetizer, Salad, Side Dish

Cuisine American, Mediterranean

Servings

Diet Gluten Free, Vegetarian

Ingredients

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

Instructions

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

Calories: 211kcalCarbohydrates: 28gProtein: 7gFat: 8gSaturated Fat: 1gCholesterol: 0mgSodium: 165mgFiber: 6g

Keyword bean salad, quinoa salad

Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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