Four Bean Salad with Sun Dried Tomatoes
  • 2 cups Green Beans, steamed and cut into 1 inch pieces
  • 14.5 can Kidney Beans, rinsed and drained
  • 14.5 can Black Beans, rinsed and drained
  • 14.5 can Black Eyed Peas, rinsed and drained
  • 1 ½ cups Quinoa, cooked
  • ½ cup Celery, diced
  • ½ cup Sweet Onion or Green Onion
  • ¼ cup Great Lakes Sun Dried Tomatoes, diced
  • ¼ cup Cilantro, chopped
  • ½ cup Pinenuts, toasted or Sunflower Seeds
  • 2 Tablespoons Olive Oil
  • Juice and zest of one Lemon
  • Salt and pepper
  1. Cook quinoa per package directions and cool. Steam green beans and set aside to cool. Stir together the lemon juice, zest, olive oil. Drain and rinse the canned beans. Combine all the ingredients in a large bowl. Salt and pepper to taste.
Recipe by Great Lakes International Trading, Inc. at