Bean Salad

This is a delicious and hearty salad that can be served as an entree or a side dish.

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Bean Salad

  • Author: Tammie Duggar


1 cup cooked quinoa

1 can Black-eyed Peas, drained

1 can Great Northern beans, drained

1 can Kidney beans, drained

2 green onions, diced

1 medium zucchini, diced

1 cup grape tomatoes, quartered

2 cloves garlic, minced

2 Tbsp. fresh basil, minced

1 tsp. dried oregano

2 Tbsp. fresh parsley, minced

1 avocado, diced

Zest and juice of 1 lemon

3 Tbsp. olive oil

1 tsp. sea salt

¼ tsp. fresh ground black pepper

2 cups coarsely chopped spinach


To cook quinoa: bring 1 1/4  part water and 1 part quinoa.  Rinse quinoa.  Bring water to a boil in a saucepan, add in rinse quinoa, turn heat to low.  Cover pan and simmer 10-15 minutes or until liquid is dissolved.

Allow quinoa to cool before adding it to the serving bowl.

Drain beans and place in a large serving bowl. Prepare green onions, zucchini and tomatoes and toss into beans.

Add minced garlic, basil, oregano, parsley and avocado. Zest lemon and squeeze juice over avocado and gently toss.

Drizzle in olive oil, add sea salt and pepper and spinach and toss.

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