Recipe by JanuaryBride
"Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your garden…or the neighbors’. Canned garbanzos, pintos or black beans are fine, too, in this beautiful and delicious summer salad that works as a side dish or protein-filled vegetarian entrée." From Whole Foods website.
Top Review by Sarah_Jayne
We had this as a side with our meal tonight and it went down pretty well. I made it in the afternoon and then let it cool in the fridge before warming it slightly before serving. I liked that as it let me get the main work of the meal out of the way early in the day. I had to leave the kidney beans out because we had run out but I added some extra edamame to make up for it. Made for photo tag.
- 1 cup uncooked quinoa
- salt & fresh ground pepper
- 1⁄2 lb green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
- 1 1⁄2 cups shelled edamame
- 1⁄2 cup chopped roasted red pepper
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1⁄2 cup Italian dressing (I love Italian Salad Dressing)
- 1 teaspoon dried tarragon
Directions See How It's Made
- Rinse quinoa under cold running water and drain.
- Bring 1 3/4 cups water to a boil in a small pot.
- Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes.
- Uncover and let cool.
- Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well.
- Serve chilled or at room temperature.