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
Scale
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
