Mediterranean Three Bean Quinoa Salad

These wax beans were the last of our CSA basket from the previous week. It seems like they will be a popular ingredient for us to receive because we have them in our basket yet again this week (more on that tomorrow). We were also able to use the last cucumber from our previous CSA box in this recipe as well. I'm finding that the ingredients we've had the last few weeks are really lending themselves to more Mediterranean flavors. This simple salad is a great way to make a filling, chilled salad using pantry ingredients and wax beans. I always purchase steamable bags of quinoa which makes preparation even easier, if you plan to use dried quinoa just cook one cup according to package directions. This made six large servings.

Slightly adapted from Two Peas and Their Pod

-2 cups cooked quinoa
-1/2 lb. wax beans, trimmed and snapped into 2-inch pieces
-1 (15 oz) can of garbanzo beans (chickpeas), drained and rinsed
-1 (15 oz) white beans, drained and rinsed
-1 red bell pepper, seeds removed and chopped
-1 yellow bell pepper, seeds removed and chopped
-1 cup chopped seedless cucumber
-1 cup grape tomatoes, cut in half
-1/4 cup crumbled feta cheese
-1/3 cup kalamata olives, pitted and sliced in half

-1/4 cup olive oil
-1 tablespoon balsamic vinegar
-2 garlic cloves, minced
-1/4 teaspoon dried basil
-1/4 teaspoon dried oregano
-Kosher salt and freshly ground black pepper

Blanch the wax beans by bringing a large pot of salted water to a boil. Add the wax beans and cook for 2 minutes. Drain and place the beans into a bowl of ice water.

Combine the quinoa, wax beans, chickpeas, white beans, bell peppers, cucumber, tomatoes, feta cheese, and olives in a large bowl.

In a small bowl, whisk together the ingredients for the dressing. Pour the dressing over the salad and then toss to combine. Adjust the seasoning as desired.


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