Three-Bean Salad with Quinoa

Serves 8
Time 20 min
Three-Bean Salad with Quinoa

This beautiful and delicious salad works as a side dish or protein-filled vegetarian entree. Use your favorite vinaigrette, homemade or store-bought, in this recipe.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 cupuncooked quinoa
    1/2 poundgreen beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
    1 1/2 cupsfrozen shelled edamame, thawed
    1/2 cupchopped roasted red peppers
    1 package (13.4-ounce)365 Organic No-Salt-Added Kidney Beans, rinsed and drained
    1/4 teaspoonground black pepper
    2 tablespoonsred wine vinegar
    1 teaspoonDijon mustard
    1 smallclove garlic, finely minced
    1/2 teaspoonkosher salt
    3 tablespoonsextra-virgin olive oil

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Method

Rinse quinoa under cold running water and drain. Bring 1¾ cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool.


In a large bowl, whisk together vinegar, mustard, garlic, salt and pepper, then slowly stream in oil.


Add cooled quinoa, green beans, edamame, peppers, kidney beans, salt and pepper and toss well. Serve chilled or at room temperature.

Nutritional Info

Serving Size

Calories

270

Total Fat

8g

Saturated Fat

1g

Cholesterol

0mg

Sodium

460mg

Total Carbohydrate

33g

Dietary Fiber

8g

Total Sugars

4g

Protein

17g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.