Ingredients
1 1/2
cups frozen cut green beans
1 1/3
cups water
3/4
cup uncooked quinoa, rinsed, well drained
1
can (15 oz) cannellini beans, drained, rinsed
1/4
cup sliced green onions (4 medium)
4
leaf lettuce leaves
3
tablespoons lemon juice
2
tablespoons olive oil
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4
teaspoon coarse salt (kosher or sea salt)
1
clove garlic, finely chopped
4
to 5 drops red pepper sauce
Preparation
In 2-quart saucepan, stir together green beans, water and quinoa. Heat to boiling. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
In medium bowl, mix cooked quinoa mixture, cannellini beans and onions. Cover; refrigerate 1 hour or until chilled.
Meanwhile, in small jar with tight-fitting lid, place dressing ingredients; shake well. Refrigerate until ready to serve.
Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce-lined plates.
