Green Bean Salad
Course: SaladsServings
6
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
1 pound of fresh green beans
1 cup cooked quinoa (1/2 cup dry)
2 cups mixed greens or arugula
1 cup diced cherry tomatoes
*1 cup steamed or baked beets cut in small cubes
1/3 cup finely sliced red onions
*1 cup red grapes ( I used candy snaps & cut them in halves)
zest of 1-2 lemons (adjust per your liking)
*1/4 cup toasted walnuts (optional)
salt and pepper per your taste
- Dressing:
2.5 tbsp lemon juice
2.5 tbsp balsamic vinegar
2 tsp dijon mustard
1 tsp garlic powder (or use 1 clove of fresh minced garlic)
1.5 tbsp maple syrup
2 tbsp finely chopped fresh basil
salt per your taste
Directions
- Cook 1/2 cup dry quinoa and keep aside. Boil green beans for 5-7 minutes in salt water. Immediately drain, transfer to cold bath, drain and keep aside.
- Chop up all your other ingredients, toss it in a big salad bowl, add cooled quinoa, green beans, lemon zest, and dressing. Mix well & enjoy! Add walnuts on top right before eating to avoid getting them soggy.
Notes
- Use pre-steamed beets for this recipe to speed up cooking time or can be omitted. Traditionally raisins are used in this recipe, but to decrease calorie density of this salad, I opted for red grapes instead.
- If you’re on your weight loss journey, walnuts can be skipped on this salad but they make a difference by adding extra nutty crunch.