Quinoa Cannellini Bean Salad Recipe

Introduction

This Quinoa Cannellini Bean Salad is a fresh and vibrant dish that combines wholesome ingredients with a zesty dressing. It’s perfect as a light meal or a colorful side that’s both nutritious and satisfying.

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 and drained
• 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

1. Step 1: Drain and rinse the soaked red onion to reduce its sharpness.
2. Step 2: In a large mixing bowl, combine the chopped tomatoes, cannellini beans, Persian cucumber, red pepper, cooked quinoa, black olives, and red onion.
3. Step 3: In a small bowl, whisk together the olive oil, salt, dried oregano, sumac, lime juice, and black pepper to create the dressing.
4. Step 4: Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
5. Step 5: Sprinkle the crumbled feta cheese over the salad, then gently toss again to distribute the cheese throughout.
6. Step 6: Let the salad rest for about 10 minutes so the flavors can meld together beautifully.
7. Step 7: Serve the quinoa cannellini bean salad chilled or at room temperature as a side dish or a light meal. Enjoy!

Tips & Variations

• To soften the red onion and reduce bitterness, soak it in cold water for at least 10 minutes before draining.
• Swap black olives for kalamata olives for a richer flavor.
• For added crunch, toss in some toasted pine nuts or chopped walnuts.
• Use fresh herbs like parsley or mint to add extra brightness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3-4 days. For best results, add the feta cheese just before serving if storing leftovers, as it can soften over time. Re-toss before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be made a few hours ahead or the day before serving. Allow it to chill in the fridge to develop flavors, but add the feta cheese just before serving to keep its texture.

Is quinoa necessary or can I substitute it?

Quinoa adds protein and a nice texture, but you can substitute it with couscous, bulgur, or even cooked rice if desired.

Quinoa Cannellini Bean Salad Recipe

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★★★★★

4.4 from 472 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and nutritious Quinoa Cannellini Bean Salad combining fresh vegetables, protein-packed beans, and wholesome quinoa, tossed in a zesty olive oil and lime dressing, finished with a sprinkle of crumbled feta cheese. Perfect as a light meal or a vibrant side dish.

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Ingredients

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Salad Ingredients

• 2 cups tomatoes, chopped
• 1 can cannellini beans, drained and rinsed (about 15 oz)
• 1 large Persian cucumber, chopped
• 1 red pepper, chopped
• 1 cup cooked quinoa
• 1/2 cup black olives
• 1/2 red onion, soaked in water, then 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

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Instructions

1. Drain the onion: After soaking the red onion in water to reduce its sharpness, drain it thoroughly before using in the salad.
2. Combine vegetables and quinoa: In a large mixing bowl, add the chopped tomatoes, cannellini beans, Persian cucumber, red pepper, cooked quinoa, black olives, and the drained red onion. Gently mix all these ingredients together.
3. Prepare the dressing: In a small bowl, whisk together the olive oil, salt, dried oregano, sumac, lime juice, and black pepper until well combined and emulsified.
4. Toss the salad: Pour the dressing over the salad mixture and toss gently to ensure every ingredient is well coated with the flavorful dressing.
5. Add feta cheese: Sprinkle the crumbled feta cheese over the salad and gently toss again to evenly distribute the cheese throughout.
6. Let rest: Allow the salad to sit for about 10 minutes at room temperature, so the flavors can meld beautifully.
7. Serve: Serve the quinoa cannellini bean salad as a light meal or a nutritious side dish. It pairs well with grilled meats or as a standalone vegetarian option.
8. Store: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days to maintain freshness.

Notes

• Soaking the red onion in water mellows its sharp flavor, making the salad more balanced.
• For extra protein, consider adding grilled chicken or tofu if desired.
• Use fresh lime juice for the best flavor in the dressing.
• Quinoa should be cooked and cooled before mixing into the salad to avoid wilting the vegetables.
• This salad is best eaten within a few days to enjoy its fresh flavors.

• Prep Time: 15 minutes
• Cook Time: 15 minutes (for cooking quinoa)
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: quinoa salad, cannellini bean salad, Mediterranean salad, vegetarian salad, healthy meal, feta cheese salad