Bean and Quinoa Salad with Avocado Dressing
Team up healthy Quinoa wheat with great northern, kidney, pinto and black beans. Throw in some corn for a huge variety of colors, flavors and textures.
Yields: 12 servings | Serving Size: 1 cup | Prep Time: 25 minutes
Bush’s Beans mixture (Cannellini or Great Northern, Black, Kidney, Pinto), drained and rinsed, 3 cups Quinoa, cooked, 3 cups Grape tomatoes, halved, 3 cups Corn kernels, fresh, roasted, 2 cups Scallions, diced, 1 cup Feta cheese, crumbled, optional, 1 cup Avocado Cider Dressing (Yields 1-1/2 cups) Avocado, peeled and pitted, 1 large Shallot, 1 large Dijon mustard, 1-1/2 Tbsp Cider vinegar, 1/2 cup Canola oil, 1/2 cup Olive oil, 1/4 cup Fresh herb mixture, finely chopped (chives, parsley, cilantro), 1/4 cup Kosher salt and cracked black pepper, to taste
- Combine beans, quinoa, corn, tomatoes, scallions and, if desired, feta cheese.
- Add Avocado Cider Dressing. Toss gently to coat. Cover salad. Refrigerate at least 2 hours before serving. To serve: Place 1 cup baby salad greens on chilled plate. Top with 1 cup bean-quinoa salad. Accompany with herb-grilled chicken breast or fish filet over top of salad. Serve with extra Avocado Cider Dressing if desired.
To make Avocado Cider Dressing:
- In blender combine avocado, shallot, mustard and vinegar. Process until smooth. With motor running, slowly add oils until thickened and incorporated. Transfer dressing to a container with lid and stir in herbs. Season to taste. Cover. Refrigerate at least 2 hours before use. Use as directed above.