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Bean & Quinoa Salad with Avocado
Team up healthy Quinoa with Bush’s Best® Great Northern, Kidney, Pinto, and Black Beans. Throw in some corn for a huge variety of colors, flavors, and textures.
- Prep Time
25 Mins
- Serves
12
INGREDIENTS
Bean & Quinoa Salad
- 3 cups Bush’s Best® Beans mixture (Great Northern, Black, Kidney, Pinto), drained and rinsed*
- 12 cups Baby salad greens
- 3 cups Quinoa, cooked
- 3 cups Grape tomatoes, halved
- 2 cups Corn kernels, fresh, roasted
- 1 cup Scallions, diced
- 1 cup Feta cheese, crumbled (optional)
- *Other beans may be substituted including: Low Sodium Black, Low Sodium Kidney, and Low Sodium Pinto
Avocado Cider Dressing
- 1 each Avocado, peeled and pitted
- 1 each Shallot
- 1 ½ Tbsp Dijon mustard
- ½ cup Cider vinegar
- ½ cup Canola oil
- ¼ cup Olive oil
- ¼ cup Fresh herb mixture, finely chopped (chives, parsley, cilantro)
- Kosher salt and cracked black pepper (To taste)
INGREDIENTS
Bean & Quinoa Salad
- 3 cups Bush’s Best® Beans mixture (Great Northern, Black, Kidney, Pinto), drained and rinsed*
- 12 cups Baby salad greens
- 3 cups Quinoa, cooked
- 3 cups Grape tomatoes, halved
- 2 cups Corn kernels, fresh, roasted
- 1 cup Scallions, diced
- 1 cup Feta cheese, crumbled (optional)
- *Other beans may be substituted including: Low Sodium Black, Low Sodium Kidney, and Low Sodium Pinto
Avocado Cider Dressing
- 1 each Avocado, peeled and pitted
- 1 each Shallot
- 1 ½ Tbsp Dijon mustard
- ½ cup Cider vinegar
- ½ cup Canola oil
- ¼ cup Olive oil
- ¼ cup Fresh herb mixture, finely chopped (chives, parsley, cilantro)
- Kosher salt and cracked black pepper (To taste)
DIRECTIONS
- SALAD: 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.
- 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.
- 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.
