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Bean Salad with Quinoa

Posted By Dana White, MS, RD, ATC On In | No Comments

Bean Salad with Quinoa

5 from 7 votes
Print Recipe
Course Appetizer, Salad, Side Dish
Cuisine American, Mediterranean
Servings 12
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
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