Lemony Quinoa Cannellini Bean Salad

quinoa salad cannellini bean lemon lemony red bell peppers cucumbers healthy vinaigrette

Lemony Quinoa Cannellini Bean Salad

Kimberly Killebrew

Creamy, buttery beans, crunchy cucumbers, sweet red peppers, tangy lemon, and protein-packed quinoa, this healthy and delicious Lemony Quinoa Cannellini Bean Salad has it all!

Print Recipe

5 from 5 votes

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course, Side Dish

Servings servings

Calories 206 kcal

Ingredients

3 cups cooked quinoa ,fully cooled (see note)
14 ounce cannellini beans , rinsed and drained
1/2 cup diced cucumber , seeds removed
1/2 cup diced tomatoes
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill , optional
For the Lemon Vinaigrette:
1/4 cup sunflower or extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon fresh lemon zest
2 tablespoons white wine vinegar
1 clove garlic ,finely minced
1-2 teaspoons honey (vegans: use sugar or sweetener of choice)
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Instructions

Combine the ingredients in a large salad bowl.
To prepare the vinaigrette, whisk the ingredients together in a bowl. Pour the vinaigrette over the salad and gently stir to combine.
Let chill in the fridge for at least two hours before serving.

Notes

It's generally recommended that raw quinoa be thoroughly rinsed and drained before cooking it to remove saponin, which can make the quinoa taste bitter or soapy.

Nutrition

Keyword Quinoa Bean Salad, Quinoa Salad

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