Mixed Beans + Quinoa Salad with Lime & Ginger Vinaigrette
By Chef Dishing Up the Dirt
The mixed bean salad is best when enjoyed with awesome folks.
Ingredients
- 1 pound mixed beans (green, wax or purple) trimmed
- 1/2 cup unsalted peanuts
- 5 Tablespoons olive oil, divided
- 4 scallions, minced (white and light green parts only)
- 1 inch piece of fresh ginger, grated
- 2 garlic cloves, minced
- 1/2 teaspoon ground coriander
- 1 teaspoon finely grated lime zest
- 3 Tablespoons fresh lime juice
- 1/2 teaspoon honey
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup cilantro leaves, finely chopped
- salt + pepper to taste
- 1 cup cooked quinoa
Overview
Prep Time
15 minutes
Cook Time
15 minutes
Serves
4-6
Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add beans and cook until crisp tender. About 3-4 minutes. Transfer with a slotted spoon to a bowl of ice water. Let cool and pat dry.
Step 2
Heat 1 Tablespoon oil in a small skillet over medium heat. Add scallions and cook, stirring occasionally, until tender and soft. About 3 minutes. Add ginger, garlic and coriander and cook until very fragrant. About 1 minute. Remove from heat and season with salt & pepper.
Step 3
Heat 1 Tablespoon of oil in the same skillet over medium-hight heat. Add peanuts and a healthy pinch of fine sea salt. Cook, tossing often, until golden brown. About 2 minutes. Transfer to paper towels and let cool. Once cool enough to handle coarsely chop.
Step 4
In a large bowl whisk together the lime zest, juice, honey, red pepper flakes and remaining 3 Tablespoons of olive oil. Stir in the scallion/ginger mixture, beans, peanuts, cilantro and cooked quinoa. Toss to coat and season with plenty of salt and pepper to taste.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
