Quinoa, Cannellini, & Kidney Bean Salad

This is a perfect warm or cool weather salad to prep ahead of time and enjoy during the week. The hearty ingredients can sit in dressing without becoming soggy and the quinoa absorbs all the flavors from the dressing.

INGREDIENTS:

  • 15oz can of kidney beans, drained and rinsed

  • 15oz can of cannellini beans, drained and rinsed

  • 1 large carrot, peeled and chopped small

  • 1/2 cup of red onion, chopped

  • 1 cup roughly chopped cucumber

  • 1 1/2 cups of already cooked and cooled quinoa

  • Sweet Lemon Vinaigrette dressing

HOW-TO:

  • Combine all ingredients in a bowl along with the dressing. Stir well and refrigerate for at least 1 hour before serving.

  • This keeps well in the fridge for 3-4 days.

Nicole ReneeComment