Ingredients
Scale
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
Instructions
- 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.
- 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.
- Toss Everything Together: Pour the prepared dressing over the salad and toss to coat everything evenly.
- Chill and Serve: Cover and chill the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 6
- Calories: 508 per serving