Black Bean and Kidney Bean Quinoa Salad - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food

Name: Black Bean and Kidney Bean Quinoa Salad - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food
Ingredients: ¾ cups uncooked quinoa (or 2 ½ cups pre-cooked quinoa); 1.3 cups shelled edamame (fresh or frozen and thawed); 2 cups green beans, cut into 1 inch pieces and steamed or blanched till crisp tender; 1 cup chopped, roasted red bell peppers (about 4 roasted bell peppers – you can roast them yourself, or purchase them in the jar) or 1 ½ cups chopped, fresh red pepper; 1 ½ cups cooked kidney beans (1 can kidney beans, drained and rinsed, or ½ cup beans if you’re preparing from scratch); 1 ½ cups cooked black beans (1 can black beans, drained and rinsed, or ½ cup beans if you’re preparing from scratch); 3 – 4 cups loosely packed baby arugula; ¼ cup loosely packed snipped chives; ¼ cup loosely packed chopped green onion tops; 1 whole head garlic, top sliced off crosswise; 5 tablespoons olive oil plus extra for roasting the garlic; ¼ cup freshly squeezed lemon juice; 1 tablespoon apple cider vinegar; 2 teaspoons Dijon mustard; 1 teaspoon maple syrup or agave; ¼ teaspoon salt; black pepper to taste

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Preheat your oven to 375F. Drizzle a little olive oil over the head of the garlic and rub it over the exposed garlic cloves. Wrap the garlic in foil, place it o

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Ingredients

¾ cups uncooked quinoa (or 2 ½ cups pre-cooked quinoa)
1.3 cups shelled edamame (fresh or frozen and thawed)
2 cups green beans, cut into 1 inch pieces and steamed or blanched till crisp tender
1 cup chopped, roasted red bell peppers (about 4 roasted bell peppers – you can roast them yourself, or purchase them in the jar) or 1 ½ cups chopped, fresh red pepper
1 ½ cups cooked kidney beans (1 can kidney beans, drained and rinsed, or ½ cup beans if you’re preparing from scratch)
1 ½ cups cooked black beans (1 can black beans, drained and rinsed, or ½ cup beans if you’re preparing from scratch)
3 – 4 cups loosely packed baby arugula
¼ cup loosely packed snipped chives
¼ cup loosely packed chopped green onion tops
1 whole head garlic, top sliced off crosswise
5 tablespoons olive oil plus extra for roasting the garlic
¼ cup freshly squeezed lemon juice
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or agave
¼ teaspoon salt
black pepper to taste