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.
Ingredients
Scale
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
Instructions
- Drain the onion: After soaking the red onion in water to reduce its sharpness, drain it thoroughly before using in the salad.
- 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.
- 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.
- Toss the salad: Pour the dressing over the salad mixture and toss gently to ensure every ingredient is well coated with the flavorful dressing.
- Add feta cheese: Sprinkle the crumbled feta cheese over the salad and gently toss again to evenly distribute the cheese throughout.
- Let rest: Allow the salad to sit for about 10 minutes at room temperature, so the flavors can meld beautifully.
- 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.
- 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
