Four Bean Salad with Quinoa Recipe

Light. Easy. Summer. Salad.

The quinoa cooks on the stovetop in just a few minutes.  If you really don’t want to have any heat in your kitchen, cook the quinoa in a rice cooker out on your patio. Once the quinoa is cooked, the rest is “dump and stir.”

A refreshing light salad…perfect for the dog days of summer!

Print This Post

Four Bean Salad with Quinoa

Yield – 4-6 servings
Prep Time – 5 minutes
Cook Time – 20 minutes

Ingredients

1 cup quinoa
1 can green beans, drained and rinsed
1 can black beans, drained and rinsed
1 can red beans, drained and rinsed
1 can white beans, drained and rinsed

Dressing

1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp Italian seasoning
1/2 tsp Kosher salt and pepper, each

 

Directions

  • Cook the quinoa according to package instructions.
  • Once the quinoa has cooked, add the green beans, red beans, black beans, and white beans.
  • Mix in the olive oil, red wine vinegar, Italian seasoning and salt and pepper.  Mix well.
  • Chill at least 2 hours in the refrigerator.
  • Serve for a light dinner, lunch or nibble on for a protein packed snack.
This entry was posted in Dutch Oven, Recipe. Bookmark the permalink.

7 Responses to Four Bean Salad with Quinoa Recipe

  1. Pingback: Weekend Links

  2. Pingback: August 15th – Weekly Meal Plan with Printable Grocery List

  3. Pingback: Links Worth Sharing: Week of April 26, 2014 - Simply Frugal

  4. Pingback: Quinoa Salad Recipes for Summertime

  5. Pingback: No Sugar, No White Flour – Meal and Snack Ideas

  6. Pingback: Four Bean Salad with Quinoa

Leave a Reply

Your email address will not be published. Required fields are marked *