Quinoa Cannellini Bean Salad Recipe
Make this easy quinoa cannellini bean salad recipe with simple ingredients for a vegetarian dish that’s ready in minutes!
Servings: 4 servings
Equipment
Ingredients
- 2 cups tomatoes chopped
- 1 can cannellini beans drained and rinsed
- 1 large Persian cucumber chopped
- 1 red pepper chopped
- 1 cup quinoa cooked
- 1/2 cup black olives
- 1/2 red onion soaked in water
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon sumac
- Juice of 1/2 lime
- 1/2 teaspoon black pepper
- 1/3 cup crumbled feta cheese
Instructions
- Drain the red onion.
- In a large mixing bowl, combine the chopped tomatoes, cannellini beans, Persian cucumber, red pepper, cooked quinoa, black olives, and red onion.
- In a small bowl, whisk together the olive oil, salt, oregano, sumac, lime juice, and pepper to make the dressing.
- Pour the dressing over the salad, and toss gently to coat all the ingredients.
- Sprinkle the crumbled feta cheese over the salad, and gently toss again to distribute the cheese evenly.
- Allow the salad to sit for about 10 minutes to allow the flavors to meld together.
- Serve the quinoa cannellini bean salad as a side dish or as a light meal. Enjoy!
- Store in an airtight container in the fridge for up to 3-4 days.
Notes
You can adjust the seasoning and ingredients according to your taste preferences.
Make sure to drain the soaked red onion before adding it to the salad to remove any excess moisture.
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 37g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 997mg | Potassium: 625mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1741IU | Vitamin C: 52mg | Calcium: 123mg | Iron: 3mg