Salad with Beans, Quinoa, Rice, and Pecans and Lemon Herb Dressing

Melissa Altman-Traub MS, RDN, LDN

Salad with Beans, Quinoa, Rice, and Pecans and Lemon Herb Dressing

5 from 1 vote

This fresh lettuce salad is packed with tasty, filling ingredients, Enjoy it for a refreshing summer meal.

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Prep Time 10

Total Time 10

Servings: 2

Course: Main Course, Salad

Cuisine: American

Calories: 368

Ingredients Equipment Method Nutrition Notes

Ingredients

Salad with Beans, Quinoa, Rice, and Pecans

3 cups lettuce mix with carrots and red cabbage
½ cup cooked or canned red beans
½ cup cooked quinoa and rice blend
½ cup chopped, peeled cucumber
½ cup chopped yellow bell pepper
2 tablespoon pecan halves

Lemon-Herb Dressing

2 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon chopped fresh basil and oregano
½ teaspoon lemon zest
½ teaspoon Dijon mustard
½ teaspoon maple syrup
dash salt
dash black pepper

Equipment

Cutting board
paring knife
Microzester
Small bowl
small whisk

Method

If using canned beans, rinse them under cold water and drain them.
Divide the lettuce mix into two bowls. Top each with half of the red beans, cooked quinoa with rice, cucumbers, yellow bell peppers, and pecans.
In a small bowl, whisk together the lemon juice, olive oil, basil, lemon zest, Dijon mustard, maple syrup. salt, and black pepper with a fork or a small whisk. Drizzle the dressing on top of the salads.

Nutrition

Calories: 368kcalCarbohydrates: 52gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 341mgPotassium: 459mgFiber: 5gSugar: 3gVitamin A: 790IUVitamin C: 90mgCalcium: 54mgIron: 2mg

Notes

The nutrition estimate is from Spoonacular, which is based mainly on the USDA database.

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