Recipe: Bean Salad with Quinoa

December 17, 2009 General Interest

This recipe is great for so many reasons:
1.) It tastes delicious
2.) It’s a great source of whole grains, fiber, and plant-based phytochemicals
3.) It makes great leftovers
4.) It’s easy
5.) It’s gluten-free and vegan

Don’t be intimidated by the long list of ingredients.  It’s all basic stuff you probably already have (or might want to think about having!) in your pantry.

Dressing Ingredients: Combine in a large bowl, whisk together well.
3 T extra-virgin olive oil
3 T canola oil
3 T balsamic vinegar (or any other vinegar you have on hand, probably not white though)
2 tsp honey or agave
1/4 tsp kosher salt
1/4 tsp red pepper flakes (more if you like spice!)
1 tsp Dijon mustard
1 clover garlic, minced

Salad Ingredients:
1 15 oz can black beans, drained and rinsed
1 15 oz can cannelini beans, dranied and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 1/2 cups cooked quinoa, cooled
1 cup frozen corn kernels, thawed
1 cup green bell pepper, diced
1 cup celery, chopped (I didn’t use and don’t think I missed it either)
3 scallions (green onion), finely chopped
2 T fresh parsley, chopped (I didn’t have on hand, again it tasted great without it)

Add salad ingredients to the dressing, mix well, and chill for about an hour.  Store in the refrigerator for up to five days.  I ate my salad with corn chips and some fruit.  Delicious!