Quinoa Bean Salad

Hello, Run and Not Be Weary, I am Erika. I should warn you that I am not nearly as clever or brilliant as my cousins, Shauna and Lara. I am, however, just as interested as they are in tasty food! Here is one of my latest finds. It is completely satisfying, healthy, and it holds up as a delicious leftover for days.

Quinoa Bean Salad

Dressing Ingredients:
(Combine in a large bowl and whisk together)
3 T extra-virgin olive oil
3 T canola oil
3 T balsamic vinegar
2 tsp honey or agave
1/4 tsp kosher salt
1/4 tsp red pepper flakes (more if you like spice!)
1 tsp Dijon mustard
1 clover garlic, minced

Salad Ingredients:
1 15 oz can black beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 1/2 cups cooked quinoa, cooled
1 cup fresh or frozen corn kernels, thawed
1 cup green bell pepper, diced
1 cup celery, chopped
3 scallions (green onion), finely chopped
2 T fresh parsley, chopped
Add salad ingredients to the dressing, mix well, and chill for about an hour. Store in the refrigerator for up to five days.

This lovely recipe was plucked from my friend Marci's blog. Marci is a certified dietitian/nutritionist as well as a kick in the pants!

**This salad is a lot tastier than my photo might lead you to believe.