Quinoa Cannellini Bean Salad Recipe
Introduction
This Quinoa Cannellini Bean Salad is a fresh and flavorful dish perfect for a light meal or a healthy side. Packed with colorful vegetables, protein-rich beans, and a zesty dressing, it’s both satisfying and nutritious.
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
- Step 1: Drain the red onion after soaking it in water to reduce sharpness.
- Step 2: In a large mixing bowl, combine the chopped tomatoes, cannellini beans, Persian cucumber, red pepper, cooked quinoa, black olives, and drained red onion.
- Step 3: In a small bowl, whisk together the olive oil, salt, dried oregano, sumac, lime juice, and black pepper to make the dressing.
- Step 4: Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
- Step 5: Sprinkle the crumbled feta cheese over the salad, then gently toss once more to distribute the cheese.
- Step 6: Let the salad rest for about 10 minutes to allow the flavors to meld together.
- Step 7: Serve the quinoa cannellini bean salad as a side dish or a light meal. Enjoy!
Tips & Variations
- For extra crunch, add toasted pine nuts or chopped walnuts.
- Substitute black olives with kalamata olives for a more robust flavor.
- Use fresh oregano if available for a brighter herbal note.
- Add a handful of chopped fresh parsley or mint for added freshness.
- To make it vegan, omit the feta or use a plant-based alternative.
Storage
Store the salad in an airtight container in the refrigerator for up to 3-4 days. For best texture, add feta cheese just before serving if storing leftovers. Give the salad a gentle toss before serving and enjoy chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, this salad benefits from resting as it allows the flavors to blend. Prepare it a few hours ahead or the night before, but consider adding the feta just before serving for best texture.
What can I use if I don’t have sumac?
If sumac is unavailable, you can substitute it with a blend of lemon zest and a pinch of paprika for a similar tangy and slightly fruity flavor.
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Quinoa Cannellini Bean Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and nutritious Quinoa Cannellini Bean Salad combining fresh vegetables, protein-rich beans, and fluffy quinoa, all tossed in a zesty lime-oregano dressing and topped with creamy feta cheese. Perfect as a light meal or a vibrant side dish.
Ingredients
Salad 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, drained)
- 1/3 cup crumbled feta cheese
Dressing Ingredients
- 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
Instructions
- Drain Red Onion: Drain the soaked red onion thoroughly to remove excess water, ensuring it doesn’t dilute the salad flavors.
- Combine Salad Ingredients: In a large mixing bowl, mix together the chopped tomatoes, rinsed cannellini beans, Persian cucumber, red pepper, cooked quinoa, black olives, and the drained red onion for a colorful medley.
- Whisk Dressing: In a small bowl, whisk together the olive oil, salt, dried oregano, sumac, lime juice, and black pepper until well combined to create a flavorful dressing.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and toss gently to ensure all components are evenly coated with the dressing.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the salad and delicately toss again to distribute the cheese throughout without breaking it up too much.
- Let Flavors Meld: Allow the salad to rest for about 10 minutes at room temperature so the flavors can blend beautifully together.
- Serve and Store: Serve the quinoa cannellini bean salad as a healthy side dish or light main meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- For best texture, soak the red onion in water for at least 10 minutes to mellow its sharpness before draining and adding to the salad.
- Cook the quinoa thoroughly and allow it to cool to room temperature prior to mixing to prevent wilting veggies.
- Sumac adds a tangy, lemony flavor, but if unavailable, substitute with a splash of additional lime juice.
- This salad tastes great when refrigerated overnight, allowing flavors to deepen further.
- Use gluten-free quinoa and check canned beans for cross-contamination for gluten-free diets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for quinoa)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: quinoa salad, cannellini beans, Mediterranean salad, healthy salad, vegetarian salad, quinoa recipes, summer salad, bean salad
