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Mediterranean Three Bean Quinoa Salad
4.6 from 240 votes

Mediterranean Three Bean Quinoa Salad

This Mediterranean Three Bean Quinoa Salad combines fluffy quinoa with a trio of beans, crisp green beans, fresh bell peppers, cucumber, and grape tomatoes. The addition of Kalamata olives, feta cheese, and fresh basil contributes authentic Mediterranean flavors. Tossed in a tangy olive oil and balsamic vinegar dressing infused with garlic and herbs, the salad offers a refreshing and satisfying blend of textures and tastes suitable for light lunches or side dishes.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8
Calories: 249 kcal
Course: Salad
Cuisine: Mediterranean

Ingredients

  •  For the Salad:
  • 1 cup quinoa
  • 2 cups water
  • ½ lb. green beans trimmed and snapped into 2-inch pieces
  • 1 garbanzo beans chickpeas, 15 oz can, drained and rinsed
  • 1 White beans 15 oz can, drained and rinsed
  • 1 red bell pepper seeds removed and chopped
  • 1 yellow bell pepper seeds removed and chopped
  • 1  cup cucumber chopped, seedless
  • 1 cup grape tomatoes cut in half
  • 1/4 cup red onion diced
  • 1/4 cup feta cheese crumbled
  • 1/3 cup kalamata olives pitted and sliced in half
  • 1/4 cup basil chopped, fresh
For the Dressing:
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic pressed, cloves
  • 1/4 teaspoon basil dried
  • 1/4 teaspoon oregano dried
  • black pepper Kosher salt and freshly ground
  • salt Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.
  2. Meanwhile, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
  3. Add the green beans, garbanzo beans, white beans, peppers, cucumbers, tomatoes, red onion, feta cheese, olives, and basil to the bowl with the quinoa.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper. Pour dressing over the salad and gently stir until salad is coated with dressing. Season with additional salt and pepper. Serve.
  5. Note-if you have an Instant Pot, you can cook the quinoa in your Instant Pot. It only takes one minute.

Nutrition Information

Calories 249kcal (12%) Carbohydrates 31g (10%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 151mg (6%) Potassium 565mg (12%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 900IU (18%) Vitamin C 53.5mg (59%) Calcium 96mg (10%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 249

% Daily Value*

Calories 249kcal 12%
Carbohydrates 31g 10%
Protein 8g 16%
Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 151mg 6%
Potassium 565mg 12%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 900IU 18%
Vitamin C 53.5mg 59%
Calcium 96mg 10%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.