Crunchy Radish and Two-Bean Salad

This Crunchy Radish and Two-Bean Salad is a vibrant, protein-packed dish loaded with fresh vegetables, fiber-rich beans, and a creamy Greek yogurt dressing. The combination of rainbow chard, sugar snap peas, carrots, and radishes ensures a delightful crunch, while the lemony yogurt dressing adds a tangy brightness. Perfect for a healthy lunch, meal prep, or side dish, this salad is refreshing and packed with essential nutrients.

Essential Ingredients

To prepare this nutritious salad, you’ll need:

• For the Dressing:
  • ½ cup plain Greek yogurt
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons lemon zest + ¼ cup fresh lemon juice (from about 2 lemons)
  • 2 teaspoons honey
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
• For the Salad:
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 2 cups chopped rainbow chard (including stems)
  • 8 ounces sugar snap peas, bias-sliced into 1-inch pieces
  • 8 ounces radishes, halved and sliced
  • 1 cup cooked quinoa, cooled
  • 1 carrot, coarsely shredded
  • 1 cup crumbled feta or cotija cheese (about 4 ounces)
  • ⅓ cup slivered red onion
  • ¼ cup chopped fresh dill

Preparation Steps

1. Make the Dressing: In a small bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, honey, salt, black pepper, smoked paprika, and cumin until smooth.
2. Prepare the Salad: In a large bowl, combine cannellini beans, kidney beans, rainbow chard, sugar snap peas, radishes, quinoa, shredded carrot, feta cheese, red onion, and fresh dill.
3. Toss Everything Together: Pour the prepared dressing over the salad and toss to coat everything evenly.
4. Chill and Serve: Cover and chill the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Health Benefits

• High in Protein & Fiber: With two types of beans and quinoa, this salad provides 25g of protein and 18g of fiber per serving, aiding digestion and muscle repair.
• Rich in Vitamins & Minerals: Loaded with Vitamin C (127mg), Iron (8mg), and Calcium (405mg) for immunity, energy, and bone health.
• Gut-Friendly: Greek yogurt adds probiotics for a healthy digestive system.
• Heart-Healthy: Olive oil and beans contribute healthy fats and potassium (1578mg) to support heart function.

Serving Suggestions

• As a Light Meal: Serve on its own for a protein-packed vegetarian meal.
• With Grilled Protein: Pair with grilled chicken, shrimp, or tofu for a more filling dish.
• In a Wrap: Stuff into a whole-wheat tortilla or pita for a portable lunch.
• Topped with Avocado: Add sliced avocado for extra creaminess and healthy fats.

Creative Variations

• Spicy Kick: Add chopped jalapeño or crushed red pepper flakes for heat.
• Nutty Crunch: Sprinkle with toasted almonds, sunflower seeds, or pumpkin seeds.
• Vegan Option: Swap feta or cotija cheese for nutritional yeast or dairy-free cheese.
• Extra Greens: Mix in baby spinach or kale for additional nutrients.

Storage Tips

• Refrigerate: Store in an airtight container for up to 4 days.
• Meal Prep Friendly: The flavors deepen as the salad sits, making it ideal for meal prep.
• Keep Dressing Separate: If storing for multiple days, keep the dressing separate and mix before serving to maintain crispness.

Pro Tips

• Use Fresh Lemon Juice: Fresh juice enhances the dressing’s brightness better than bottled lemon juice.
• Rinse Beans Well: Draining and rinsing canned beans removes excess sodium.
• Cook Quinoa in Broth: Cooking quinoa in vegetable or chicken broth adds extra depth of flavor.
• Let It Marinate: Chilling the salad for at least 30 minutes allows the flavors to develop fully.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! It stores well for up to 4 days in the fridge.

Can I use different beans?
Absolutely! Chickpeas, black beans, or navy beans work well as substitutes.

What if I don’t have quinoa?
Swap with cooked farro, bulgur, couscous, or brown rice.

Is there a way to make it lower in sodium?
Use low-sodium canned beans or cook dried beans from scratch, and adjust salt to taste.

Enjoy this Crunchy Radish and Two-Bean Salad, a fresh and nutrient-rich dish perfect for any occasion!

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