Three Bean Salad With Quinoa Recipes

THREE BEAN SALAD RECIPE BY TASTY

Three Bean Salad Recipe by Tasty image

Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper

Provided by Rachel Gaewski

Categories Appetizers

Time 30m

Yield 5 servings

Number Of Ingredients 11

Ingredients

½ red onion
½ large english cucumber
½ cup fresh parsley
15 oz chickpeas, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz cannellini bean, 1 can, drained and rinsed
¼ cup olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper

Steps:

Thinly slice the red onion and add to a large bowl.
Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
Add the chickpeas, kidney beans, and cannellini beans to the bowl.
In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
Pour the dressing over the salad and mix well until evenly distributed.
Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams

BLACK BEAN QUINOA SALAD

Black Bean Quinoa Salad image

This quinoa salad with black beans, cilantro, and cucumber is ready in 30 minutes.

Provided by Jennksc

Categories Salad Grains Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups water
1 cup quinoa, rinsed
¼ cup extra-virgin olive oil
¼ cup lime juice
2 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) can black beans, drained and rinsed
1 ½ cups diced cucumber
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Fat 11.5 g, Fiber 7.2 g, Protein 8.7 g, SaturatedFat 1.6 g, Sodium 692.1 mg, Sugar 0.8 g

QUINOA AND BLACK BEAN SALAD

Quinoa and Black Bean Salad image

This good-for-you dish is full of must-have Southwestern flavors. You can either serve it cold as a side for eight people or warm as an entree for four. The lime vinaigrette brings it all together. -Yvonne Compton, Elkton, Oregon

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 cup vegetable broth
1 cup water
1 cup quinoa, rinsed
1 medium sweet orange pepper, chopped
1 small red onion, chopped
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups cherry tomatoes, halved
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 medium ripe avocado, peeled and cubed
2 tablespoons minced fresh cilantro

Steps:

In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

Nutrition Facts :

THREE-BEAN SALAD WITH QUINOA

Three-Bean Salad With Quinoa image

"Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your garden...or the neighbors'. Canned garbanzos, pintos or black beans are fine, too, in this beautiful and delicious summer salad that works as a side dish or protein-filled vegetarian entrée." From Whole Foods website.

Provided by januarybride

Categories Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup uncooked quinoa
salt & fresh ground pepper
1/2 lb green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups shelled edamame
1/2 cup chopped roasted red pepper
1 (15 ounce) can kidney beans, rinsed and drained
1/2 cup Italian dressing (I love Italian Salad Dressing)
1 teaspoon dried tarragon

Steps:

Rinse quinoa under cold running water and drain.
Bring 1 3/4 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.
Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well.
Serve chilled or at room temperature.

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