We’re back at it with another fresh and vibrant side dish to brighten up your Spring!

Nothing accentuates a nice spring time meal like a small side salad. Whether you’re preparing the meal list for an upcoming Easter brunch or hunting around for picnic food ideas, you’ll want to have this recipe saved away.

Don’t be fooled by the serving size of this salad- it’s more filling than it looks. The classic base of Randall’s Mixed Beans adds plenty of protein and fiber to this healthy vegetable medley. Quinoa does a great job soaking up all of the acidic lemon juice and the ripe tomatoes add great color, giving each bite a signature zest. The leafy kale is not only a super-food, but it also gives this dish a springtime look.

This dish is quick to cook up and is a perfect introduction to any warm weather lunch. Add a bit of salt and pepper to taste, serve right away and enjoy!

Mixed Bean and Quinoa Salad

 

Mixed Bean and Quinoa Salad

Ingredients

  • 1 cup dried quinoa
  • 1 large kale bunch
  • 20 cherry tomatoes, halved
  • One 48-oz jar Randall Beans Mixed Beans, drained and rinsed
  • Juice from one lemon
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  1. In a medium sized saucepan, heat 2 cups of water to boiling. Add the quinoa, cover and turn the heat to low. Cook for 20 minutes, stirring occasionally, or until the quinoa has absorbed all of the liquid.
  2. Wash the kale leaves in water, then tear the leaves off the stems and discard the stems. Bring a large pot of water to boil and cook the kale leaves for 2 minutes. Drain and set aside.
  3. In a large bowl, add the cooked quinoa, kale leaves, cherry tomatoes and mixed beans together. Toss in the lemon juice, olive oil, salt and pepper and stir. Serve immediately.
  4. Serves 10
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This recipe is a perfect side dish to prepare with your spring vegetables!

 

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