Quinoa Cannellini Bean Salad

A fresh quinoa cannellini bean salad with lime dressing—Mediterranean-inspired, protein-rich, and perfect as a light meal or healthy side dish.

Why You’ll Love This Recipe

• Packed with plant-based protein and fiber
• Bright, zesty, and fresh flavors
• Gluten-free and easily adaptable for vegan diets
• Great for meal prep—tastes even better after sitting
• Requires minimal cooking
• Customizable with seasonal vegetables or add-ins
• Balanced, colorful, and wholesome
• Ideal for potlucks, picnics, or weekday lunches
• Light yet satisfying
• Makes great use of pantry staples like beans and quinoa

Ingredients

For the Salad:

• 1 cup cooked quinoa, cooled
• 1 cup canned cannellini beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 Persian cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• Fresh parsley or cilantro, chopped (for garnish)

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon dried oregano
• 1/2 teaspoon sumac (optional, for added tang)
• Salt and freshly ground black pepper, to taste

Directions

1. Prepare the Salad:
   • In a large mixing bowl, combine the quinoa, cannellini beans, cherry tomatoes, cucumber, red bell pepper, black olives, and red onion.
2. Make the Dressing:
   • In a small bowl or jar, whisk together the olive oil, lime juice, oregano, sumac (if using), salt, and pepper until well blended.
3. Assemble the Salad:
   • Pour the dressing over the salad ingredients.
   • Toss gently to combine until everything is evenly coated.
   • Add crumbled feta and give it one final gentle mix.
4. Serve:
   • Garnish with freshly chopped parsley or cilantro.
   • Let sit for about 5 minutes to allow the flavors to meld.
   • Serve immediately or chill and enjoy later—delicious cold or at room temperature.

Servings And Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes (for quinoa, if not pre-cooked)
Total Time: 25 minutes
Calories: Approximately 300 kcal per serving

Variations

• Swap cannellini beans with chickpeas or black beans
• Use chopped spinach, arugula, or kale for extra greens
• Add diced avocado for creaminess
• Try lemon juice instead of lime for a flavor change
• Substitute feta with goat cheese or a dairy-free alternative
• Mix in cooked chicken, tuna, or shrimp for added protein
• Add a pinch of chili flakes for subtle heat
• Toss in toasted pine nuts or sunflower seeds for crunch
• Replace black olives with green or Kalamata for variety
• Include roasted red peppers for a smoky twist

Storage/Reheating

Storage:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating:
No reheating necessary. Serve cold or let sit at room temperature for 10 minutes before serving.

FAQs

Can I use canned beans straight from the can?

Yes, just be sure to drain and rinse them thoroughly to remove excess sodium and starch.

Is it okay to make this salad ahead of time?

Definitely. In fact, it tastes even better after sitting for an hour or two as the flavors meld.

Can I freeze this salad?

Not recommended—fresh veggies and cooked quinoa don’t freeze well in this form.

What type of quinoa should I use?

Any kind—white, red, or tri-color quinoa all work well. Just cook and cool before using.

Can I use bottled lime juice?

Fresh lime juice is best for flavor, but bottled can work in a pinch.

What can I use instead of sumac?

You can skip it or substitute with a tiny splash of vinegar or extra citrus for tartness.

Is this salad vegan?

Yes, if you omit the feta or use a plant-based alternative.

What proteins go well with this salad?

Grilled chicken, salmon, shrimp, or even hard-boiled eggs make excellent additions.

Can I add grains other than quinoa?

Sure—bulgur, farro, or couscous also work well for this type of salad.

What’s the best way to keep the salad crisp?

Add the dressing just before serving, or keep it separate if storing overnight.

Conclusion

Quinoa Cannellini Bean Salad is a colorful, nourishing, and flavor-packed dish that brings together simple ingredients in a fresh and exciting way. Whether you’re serving it as a main or side, for lunch or dinner, this Mediterranean-style salad is a refreshing go-to recipe that’s sure to impress your taste buds and fuel your day.

Quinoa Cannellini Bean Salad

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• Author: Chef Clara
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fresh quinoa cannellini bean salad with lime dressing—Mediterranean-inspired, protein-rich, and perfect as a light meal or healthy side dish.

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Ingredients

Scale 1x2x3x

For the Salad:

• 1 cup cooked quinoa, cooled

• 1 cup canned cannellini beans, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 Persian cucumber, diced

• 1 red bell pepper, diced

• 1/4 cup black olives, sliced

• 1/4 cup red onion, finely chopped

• 1/4 cup feta cheese, crumbled

• Fresh parsley or cilantro, chopped (for garnish)

For the Dressing:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lime juice

• 1 teaspoon dried oregano

• 1/2 teaspoon sumac (optional)

• Salt and freshly ground black pepper, to taste

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Instructions

• Prepare the Salad:
  In a large bowl, mix together quinoa, cannellini beans, tomatoes, cucumber, bell pepper, olives, and red onion.

• Make the Dressing:
  In a small bowl, whisk together olive oil, lime juice, oregano, sumac (if using), salt, and pepper.

• Assemble the Salad:
  Pour the dressing over the salad and toss gently to combine.
  Add crumbled feta and mix lightly again.

 

• Serve:
  Garnish with chopped parsley or cilantro.
  Let sit 5 minutes for flavors to blend.
  Serve chilled or at room temperature.

Notes

• Chill for 1 hour for enhanced flavor.
• Add grilled chicken or shrimp for extra protein.
• Make it vegan by omitting or substituting the feta cheese.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Cuisine: Mediterranean