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

At a glance

Main Ingredient

Beans/Legumes

Cuisine Type

American

Menu Part

Sauce

Serves

Yield: 12

Ingredients

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

Methods/Steps

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.