This four bean salad was inspired by a dinner prepared by my Nashville mom. It’s funny how the simplest meals are more often than not the most delicious and remember most. This simple salad combines a mix of my favorite beans with my all time favorite pseudo grain: quinoa. The quinoa adds depth, a hint of heat, and spice to this vinegary yet sweet salad.
Four Bean & Red Quinoa Salad
1 cup Bob’s Red Mill red quinoa
1 8 ounce cans of whole kernel corn (drained and rinsed)
1 8 ounce can kidney beans (drained and rinsed)
1 8 ounce can catallini beans (drained and rinsed)
1 8 ounce can wax beans (drained and rinsed)
1 cup fresh green beans, halved, rinsed and blanched
2 teaspoons crushed red pepper
2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
1/3 cup organic brown sugar
¼ cup balsamic (or apple) vinegar
- Prepare quinoa according to directions. Set aside. Add corn and all beans to a serving bowl. Add maple syrup, brown sugar, salt, pepper, olive oil, crushed red pepper and apple cider vinegar.
- Fold in quinoa just before serving. Serve chilled.
Photo Credit: TrialX
