For more than 60 years,
a publication centered on life in Mississippi.
Today is September 27, 2022

Quinoa and Bean Salad



2 Tbsp. extra-virgin olive oil
2 Tbsp. white wine vinegar
1/2 cup lime juice
2 tsp. Dijon mustard
1/2 tsp. each salt and black pepper
1 (16-oz.) can black beans, drained
1 (16-oz.) can garbanzo beans, drained
1 can shoe-peg corn, drained
1 cup cooked quinoa
Optional stir-ins:
  1 cup chopped tomato,
  1 cup chopped sweet peppers,
  chopped green onions,
  chopped jalapeño pepper


In a large glass or plastic bowl, whisk oil, vinegar, lime juice, mustard, salt and black pepper. Add beans and corn to vinegar mixture. Add other desired vegetables. Toss in quinoa. Cover and chill in refrigerator overnight. Gently stir before serving.

Note: To make heart-healthy, drain and rinse canned vegetables or use no-sodium varieties.


From “Dixie Dining III,” Mississippi Federation of Women’s Clubs Inc.

Site designed by Marketing Alliance, Inc.