The mixed bean salad is best when enjoyed with awesome folks.

Mixed Beans + Quinoa Salad with Lime & Ginger Vinaigrette

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 15 minutes  |  Serves: 4-6


  • 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


  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.
  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.
  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.
  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.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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