Quaternary Bean and Quinoa Salad with Tertiary Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A refreshing salad combining four types of beans and protein-rich quinoa, dressed in a bright three-ingredient citrus vinaigrette for a healthy, vibrant meal. This Mediterranean-inspired Fourth of July recipe (vegetarian), ready in about 20 minutes, pairs cooked quinoa, canned chickpeas, canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (185 g) cooked quinoa
• 1/2 cup (120 g), rinsed and drained canned chickpeas
• 1/2 cup (120 g), rinsed and drained canned black beans
• 1/2 cup (120 g), rinsed and drained canned kidney beans
• 1/2 cup (120 g), shelled and cooked edamame beans
• 1/2 cup, diced red bell pepper
• 1/2 cup, diced cucumber
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 3 tbsp fresh orange juice
• 2 tbsp fresh lime juice
• 4 tbsp extra virgin olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 1 cup cooked quinoa, 1/2 cup each of rinsed and drained canned chickpeas, black beans, kidney beans, and 1/2 cup cooked shelled edamame beans.
2. Step 2: Add 1/2 cup diced red bell pepper, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro to the bowl. Toss gently to mix.
3. Step 3: In a small bowl, whisk together 3 tbsp fresh orange juice, 2 tbsp fresh lime juice, 4 tbsp extra virgin olive oil, and 1 tsp honey until the vinaigrette is emulsified and slightly thickened.
4. Step 4: Pour the vinaigrette over the quinoa and bean mixture, then season with 1/2 tsp salt and 1/4 tsp black pepper. Toss everything gently until evenly coated.
5. Step 5: Let the salad sit in the refrigerator for at least 30 minutes before serving to allow flavors to meld.