Make this salad once, and you’ll crave it all summer long. It’s an unexpected riff on classic quinoa salad, perfect for summer potlucks and barbecues. It’s hearty but fresh, and one to try even if you’re not the biggest fan of green beans (this recipe might change your mind).
I’m obsessed with this salad’s contrasting flavors and textures, and I love how they come together. The salad features blistered green beans cooked to perfection with some sweet red onion and garlic, freshly toasted slivered almonds for a savory crunch, tender cooked quinoa and sweet raw corn, creamy feta and tangy tomatoes.
Toss it all in a zippy lemon-basil dressing for an unforgettable salad experience.
If you’ve been cooking your green beans the same way for a while now, you might be intrigued by this method. It yields tender (not mushy!) green beans with a light sear in spots. You’ll find all the details in the recipe below.
I created this recipe in 2012 and love it so much that I am sharing it again with fresh photos. I hope it becomes one of your favorite summertime recipes.
Serving Suggestions
This salad is a wholesome and well-balanced light meal on its own. It’s a great salad to bring to a cookout to serve with grilled entrées. It’s good at room temperature, so consider it for your next potluck or picnic.
To make a bigger meal, serve it with a simple summer sandwich, like my Caprese Sandwich or Vegetarian “BLT” Sandwich. Consider it with burgers, like my Favorite Veggie Burgers, or pizzas like my Margherita Pizza or Grilled Pizza.
For a soup and salad combo, try Gazpacho on a hot day or Chickpea Tomato Soup on a cooler evening.
For dessert, make Lemon Posset, a fruity crisp like my Peach Crisp, or Simple Blueberry Cake.
More Green Bean Recipes
Here are a few more of my favorite green bean recipes:
Please let me know how your salad turns out in the comments! I love hearing from you.
Green Bean and Corn Quinoa Salad
This summery quinoa salad features sautéed green beans with sweet corn and cherry tomatoes in a simple lemon-basil dressing. Top with toasted sliced almonds (mandatory) and feta (optional)! Recipe yields 6 servings.
- In a medium saucepan, combine 2 cups water and the rinsed quinoa. Bring the mixture to a boil, cover, and reduce the heat to maintain a gentle simmer. Cook for 15 to 17 minutes, until the water is absorbed. Remove the pot from the heat and fluff the quinoa with a fork. Cover the pot and set it aside.
- Meanwhile, chop off the straggly ends of the green beans. Cut them on the bias (diagonally) into 2- to 3-inch long pieces. Set aside.
- In a 12-inch cast iron or stainless steel skillet over medium-low heat, toast the almond slivers while stirring constantly until fragrant and golden, about 2 to 3 minutes. Pour them into a bowl to cool, then keep the skillet handy for the next step.
- Over medium heat, warm 2 teaspoons of olive oil in the skillet until shimmering. Add the green beans and salt. Cook, stirring occasionally, until spotty brown, about 4 to 6 minutes.
- Use a wooden spoon to push the green beans from the center of the skillet. Add another teaspoon olive oil and the minced garlic. Stir the garlic constantly until fragrant, about 20 to 30 seconds. Stir the garlic into the green beans.
- Grab the lid to your skillet (or a baking sheet, if you don’t have one) and keep it nearby. Add the red onion and ¼ cup water to the pan, and cover until the beans are bright green and crisp (about 2 minutes). Uncover the pan and increase the heat to medium-high. Cook until the water evaporates and the beans are lightly browned (3 to 5 minutes), then remove the pan from the heat.
- Transfer the green beans to a big mixing bowl. Add the cooked quinoa, cherry tomatoes and raw corn. Whisk together the dressing ingredients in a small bowl and pour it into the salad bowl. Toss to combine. If it doesn’t taste like an end-of-summer party, add another squeeze of lemon juice for more zing, or salt (¼ to ½ teaspoon) for overall flavor.
- Top the salad with toasted almonds and feta, and serve. Leftovers will keep well in the refrigerator, covered, for up to 4 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
