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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
1x
2x
3x
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:
211
kcal
Carbohydrates:
28
g
Protein:
7
g
Fat:
8
g
Saturated Fat:
1
g
Cholesterol:
0
mg
Sodium:
165
mg
Fiber:
6
g
Keyword
bean salad, quinoa salad
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@dana_angelo_white
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