Quinoa Bean Salad

15 ingredients
10 steps

Ingredients

  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 (15 ounce) can kidney beans, rinsed & drained
  • 1 (15 ounce) can black beans, rinsed & drained
  • 1 cup frozen corn, thawed
  • 1 cup frozen green beans, thawed
  • 1 red bell pepper, chopped
  • 12 medium red onion, chopped
  • 1 bunch scallion, chopped
  • 1 cup cubed cheese (a combination of cheddar and mozzarella tastes great)
  • 14 cup balsamic vinegar
  • 14 cup extra virgin olive oil
  • salt or pepper
  • 12 teaspoon garlic powder (optional)
  • 1 avocado, chopped (see note) (optional)

Directions

  1. 1
    Put the quinoa and water in a medium saucepan and bring to a boil over high heat.
  2. 2
    As soon as it boils, cover and reduce the heat to medium low.
  3. 3
    Simmer until the water is absorbed, about 15 minutes.
  4. 4
    Make the dressing: Pour oil and vinegar into a jar with a tight fitting lid.
  5. 5
    Shake well.
  6. 6
    In a large bowl combine the beans, corn, green beans, bell pepper, onion, scallions and cheese.
  7. 7
    After the quinoa is done, let cool briefly then mix in with the bean mixture.
  8. 8
    Pour the dressing over everything and season with salt, fresh ground pepper and garlic powder, if using.
  9. 9
    Serve room temperature or chill.
  10. 10
    *avocados turn brown fairly quickly after you cut them so wait to add the avocado until right before serving.

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