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  • Writer's

Nutrient Dense Bean Salad

This salad is amazing, and more proof that eating well does not mean having to compromise on taste! I can assure you that even your kids will eat it. Best of all, it can be a side dish or the main entrée, and it's loaded with nutrition, including healthy fats and protein. The only caveat here is that this does contain quinoa, so if you are totally grain free, you will unfortunately have to pass (quinoa is considered a pseudo-grain). But, keep in mind, quinoa is gluten free and usually well tolerated by people with sensitivities.


3 cans garbanzo beans

1 can of white navy beans

1 large red onion

4 large cucumbers

1 package of quinoa

Red wine vinegar

Extra virgin olive oil

1-2 large jars kalamata olives pitted and sliced

1 package crumbled goat or feta cheese (optional if you have sensitivity)


Boil the desired amount of quinoa. Let sit and cool for 30 minutes or until it is room temperature or cool to touch.

Chop up the red onion and cucumbers to desired size.

Drain and rinse the garbanzo beans.

Rinse and drain the kalamata olives ... slice if they are not pre-sliced.

Combine all the ingredients in a large bowl or deep pan. Coat with mix of red wine vinegar and extra virgin olive oil, as per your own preference. I tend to go heavier on the olive oil than the vinegar for the obvious reasons! Stir very well, and store in the fridge to keep cool. Don't worry about how long this keeps, because it will get eaten up quickly!



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