There are times when I stumble across a recipe, and I just know it's going to be a good one.
After seeing green beans on our CSA produce list over the weekend, I began looking on My Recipes - one of my favorite recipe sites. My search terms: green beans, main dish, and vegetarian.
The original recipe did not include quinoa, but I added it in for an extra protein punch. The soft beans and quinoa worked very nicely with the crunchy beans and onions. The tomatoes are key though - they just pop in your mouth!
This was such an easy dinner to make and perfect for summer. Because it can be served at room-temperature, this would also make a great lunch to pack for work!
Two-Bean Quinoa Salad
Adapted from: My Recipes
1 1/2 cups green beans, cut into 1-inch pieces
1 (15 oz.) can cannellini beans, drained and rinsed
1 cup grape tomatoes, halved
1/2 of a red onion, sliced
1 cup cooked quinoa*
1 teaspoon lemon zest
3 tablespoons olive oil
3 tablespoons lemon juice
salt & pepper
In a medium saucepan, bring water to a boil. Add in green beans and cook for 3-4 minutes. Rinse with cold water to stop the cooking process.
In a medium bowl, combine the green beans, cannellini beans, tomatoes, onion and quinoa. Add in the zest, oil and lemon juice - toss until well-coated. Season with salt and pepper - refrigerate for at least 15 minutes.
You can serve this cold or at room temperature.
*Make the quinoa the night before and store in the fridge - then it's ready to go!