Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your garden…or the neighbors’. Canned garbanzos, pintos or black beans are fine, too, in this beautiful and delicious summer salad that works as a side dish or protein-filled vegetarian entrée. Quinoa (KEEN-wah) is a light, whole grain with plenty of protein by itself. It’s inexpensive and easy to prepare. Once you try it, you’ll invite it back to your table again and again.

Ingredients
1 cup uncooked quinoa
Salt and ground black pepper
1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups frozen Shelled Edamame, thawed
1/2 cup chopped roasted red peppers
1 (15-ounce) can 365 Kidney Beans, rinsed and drained
1/4 cup Italian Dressing (or mix oil and vinegar with some seasoning)
1 teaspoon dried tarragon

Method
Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.

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