Mediterranean Quinoa White Bean Salad
This Mediterranean Quinoa White Bean Salad is both hearty and light. The perfect colorful, quick, and easy summer salad.
Ingredients
- 2 cups cooked quinoa
- 1 15oz can cannellini beans
- 2 tbsp Vegan Nut-Free Pesto
- 2 tbsp Italian dressing
- ½ cup cherry tomatoes diced
- 1 cup cucumber diced
Instructions
- If you are not starting with already cooked quinoa, first cook the quinoa according to package directions. Allow the quinoa to cool to room temp or in the refrigerator for at least 30 minutes.
- Wash and chop the tomatoes and cucumbers and add them into a large mixing bowl.
- Rinse and drain the cannellini beans and add them to the bowl.
- Add the cooked and cooled quinoa and the remaining ingredients into the mixing bowl. Stir until evenly incorporated.
- Serve at room temp or chill in the refrigerator before serving. Enjoy!
Notes
- Not vegan? Add parmesan cheese into the pesto or mixed into the salad itself
- Oil free? Replace the Italian dressing with balsamic vinegar, and omit the oil from the pesto.
- Want more protein? Add a second bean like chickpea or add sunflower or pumpkin seeds.
Nutrition
Serving: 1cupCalories: 271kcalCarbohydrates: 46gProtein: 12gFat: 4gSugar: 1.2g
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