Zesty Marinated Bean and Quinoa Salad with Crunchy Edamame and Citrus-Mint Vinaigrette

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup canned chickpeas, rinsed and drained
• 1 cup canned black beans, rinsed and drained
• 1 cup shelled edamame, steamed
• 1 medium red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup red onion, finely chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh mint, chopped

• 1 cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 clove garlic, minced

1. 01
   In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
2. 02
   While the quinoa is cooking, prepare the Citrus-Mint Vinaigrette. In a small mixing bowl, whisk together olive oil, lime juice, lemon juice, honey, cumin, salt, pepper, and minced garlic until well combined.
3. 03
   In a large mixing bowl, combine the chickpeas, black beans, steamed edamame, red bell pepper, cherry tomatoes, red onion, cilantro, and mint.
4. 04
   Add the cooled quinoa to the bean and vegetable mixture. Pour the Citrus-Mint Vinaigrette over the salad and toss gently to combine all ingredients.
5. 05
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. 06
   Serve chilled or at room temperature, garnished with additional fresh mint if desired.