Chilled Green Bean Salad

You’ll find out pretty quickly that I’ve got a chilled salad for probably every day of the week. Really.

Eventually you get tired of lettuce based salads. I like to get creative with my salad bases, experimenting with different legumes, grains, and grilled vegetables. This Chilled Green Bean and Quinoa Salad is one of my favorites! It’s bursting with flavor and texture featuring quinoa, chickpeas, cucumber, and this amazing Champagne Vinaigrette!

Watch the video below!

To make my Chilled Green Bean and Quinoa Salad, you’ll need:

• fresh green beans
• prepared quinoa
• chickpeas
• cucumber
• red onion
• feta cheese (optional, omit for vegan version)
• olive oil (optional)
• champagne vinegar
• lemon
• fresh dill
• fresh parsley
• kosher salt and cracked black pepper
• crushed red pepper

Do you need any equipment to make Chilled Green Bean and Quinoa Salad?

All you’ll need for this salad is a couple of bowls really (large and small). If you’d like to prepare the vinaigrette in a small mason jar with a lid, it may be a little easier to shake and then store if you prefer your salad undressed.

How do I make Green Bean Salad?

Combine the quinoa, chilled green beans, chickpeas, cucumbers, and red onion in a large bowl. Alternatively, you could start with prepping the vinaigrette in the base of your serving bowl if you’re planning to enjoy the salad immediately.
Zest lemon over salad and toss.
Prepare vinaigrette by whisking olive oil (see note), dijon, lemon juice, salt and pepper together in a small jar.
Pour vinaigrette over salad and toss.
Add crumbled feta cheese, parsley, and dill. Season to taste with crushed red pepper, salt, and fresh cracked pepper.

Storage:

This salad will stay fresh in the fridge for 3 – 5 days, in an airtight container. I recommend omitting the olive oil from the vinaigrette if you plan to store a large batch of salad, so the texture doesn’t get funny in the fridge.

This is a great salad option for meal prep!

I hope you love this Chilled Green Bean and Quinoa Salad! If you try it, tag @atoastedcrumb on all socials!

Chilled Green Bean Salad

Recipe by Amber Bogardus

Course: Main Course, Salad, Side DishCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

0

minutes

Calorieskcal

Total time

10

minutes

A fresh salad with green beans, quinoa, and chickpeas.

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 lb fresh green beans, trimmed and blanched

• 1 cup quinoa pre-cooked and chilled

• 1 cup chickpeas, drained

• 3/4 cup cucumber, sliced

• 1/4 cup feta cheese , omit if preparing a vegan version

• 1/4 cup red onion, sliced

• 2 tsp meyer lemon zest

• 1 tbsp fresh dill

• 1 tbsp fresh parsley, minced

• kosher salt/black Pepper to taste

• crushed red pepper

• Champagne Vinaigrette

• 1 tbsp extra virgin olive oil, optional (see note)

• 1 tbsp dijon mustard

• 1.5 tbsp champagne vinegar

• 2 tbsp meyer lemon juice

Directions

• Combine the quinoa, chilled green beans, chickpeas, cucumbers, and red onion in a large bowl.
• Zest lemon over salad and toss.
• Prepare vinaigrette by whisking olive oil (see note), dijon, lemon juice, salt and pepper together in a small jar.
• Pour vinaigrette over salad and toss.
• Add crumbled feta cheese, parsley, and dill. Season to taste with crushed red pepper, salt, and fresh cracked pepper.

Notes

• Olive Oil helps emulsify this vinaigrette and make it a bit more silky, but it is not absolutely necessary to add. If you’d like a lighter dressing or are meal prepping this salad in a large batch, simply omit the olive oil.

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