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Prep Time:
20 mins
Chill Time:
30 mins
Total Time:
50 mins
Servings:
6
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Ingredients
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1/2 cup plain Greek yogurt
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1/4 cup extra-virgin olive oil
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2 teaspoons lemon zest plus 1/4 cup lemon juice, from about 2 lemons
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2 teaspoons honey
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon smoked paprika
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1/2 teaspoon ground cumin
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15 (15 ounce) can cannellini beans, drained and rinsed
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1 (15 ounce) can kidney beans, drained and rinsed
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2 cups chopped rainbow chard, with stems
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8 ounces sugar snap peas, bias-sliced into 1-inch pieces
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8 ounces radishes, halved and sliced
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1 cup cooked quinoa, cooled
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1 carrot, coarsely shredded
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1 cup crumbled feta or cotija cheese (about 4 ounces)
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1/3 cup slivered red onion
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1/4 cup chopped fresh dill
Directions
For dressing, whisk together yogurt, oil, lemon zest and juice, honey, salt, pepper, paprika, and cumin in a small bowl.
In a large bowl, stir together cannellini and kidney beans, chard, snap peas, radishes, quinoa, carrot, feta, onion, and dill. Add dressing; toss to coat. Chill, covered, at least 30 minutes, or up to 4 days.
From the Editor:
If you don't have leftover quinoa for this recipe, bring 3/4 cup water and 1/2 cup quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
I Made It
Nutrition Facts (per serving)
508
Calories
17g
Fat
71g
Carbs
25g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
508
% Daily Value *
Total Fat
17g
22%
Saturated Fat
5g
26%
Cholesterol
21mg
7%
Sodium
1154mg
50%
Total Carbohydrate
71g
26%
Dietary Fiber
18g
63%
Total Sugars
18g
Protein
25g
50%
Vitamin C
127mg
141%
Calcium
405mg
31%
Iron
8mg
43%
Potassium
1578mg
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
