Four Bean Salad with Quinoa

Light. Easy. Summer. Salad.

The quinoa cooks on the stove top 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.â€

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

Print Recipe

Four Bean Salad with Quinoa

Prep Time5 mins

Cook Time20 mins

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

Instructions

• 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.