Creative sides for summer cookouts | Bean Salad with Quinoa
Summer green beans, shelled edamame, and kidney beans combine into a protein- and fiber-packed powerhouse made even better with heart-healthy quinoa.
1 cup uncooked quinoa
Salt and ground black pepper, to taste
1/2 pound green beans, trimmed and cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups frozen shelled edamame, thawed
1/2 cup chopped roasted red peppers
One 15-ounce can kidney beans, rinsed and drained
1/4 cup prepared Italian dressing
1 teaspoon dried tarragon
Rinse the quinoa under cold running water and drain. Bring 1 ¾ cups water to a boil in a small pot. Stir the quinoa and pinch of salt into water. Reduce the heat, cover, and simmer until tender and liquid is absorbed, 15-20 minutes. Uncover and let cool.
Put the cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, and tarragon into a large bowl. Season with salt and pepper, to taste, and toss well. Serve chilled or at room temperature.