Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
The perfect salad for your next cookout! Dilled Bean Salad with Zucchini and Quinoa!
This post may or may not have been written as I watched my 700th episode today of Property Brothers while trying to convince myself that this is the last one I will watch before I actually do real work.
Why did HGTV have to come to Netflix? And why cannot I not stop ogling every property for sale in St. Louis and imagining that BL and I are going to DIY ourselves into a dream home? The relocation struggle is real.
In reality, our current home is covered head to toe in moving boxes and I cannot stop watching home design shows. Which isn’t getting us any closer to the fact that the moving pods come Friday and this house ain’t gonna pack itself. I’m freely trading brownies for anyone who wants to fill the boxes so I can continue my HGTV marathon.
This is also why this salad didn’t get posted on Friday- or Monday. Instead of spending Memorial Day Weekend packing up the rest of the house and being the responsible adults we pretend to be, we headed out on a 4-day road-trip for our ‘Peace Out West Coast, Hello Midwest’ farewell tour.
Beach, Sun, Tacos > Taping, filling and stacking boxes. #priorities
The good news (for you) is that I’m also in the mindset of fuss-free meals: Lots of salads, make- ahead dishes and cheese and crackers. And since 90% of my kitchen will be in storage for the next few months, I’m also going to be sharing lots of one-pot, one-bowl items as well. Minimalist cooks, let’s do this.
If I could put all my favorite things into one bowl, this bean salad might be it. Roasted vegetables, quinoa, beans, and dilly-dressing. So hearty, filling and just as good on day 2 and 3 as it was when I first made it. Since BL will be heading out to St. Louis weeks before I get there, I’m relying on meals that do double-duty to prevent me from calling for take-out too often. Try bean salad first as a side dish, then warmed and tucked into a pita for the next day’s lunch, then tossed with arugula and a little more dressing for dinner the next day. Versatility is the name of this salad’s game.
The inspiration for this salad came from one of my favorite childhood treats: Costco’s bean salad. Perfectly tangy, sweet and packed with three kinds of beans, I wanted to recreate a hearty dish that I could bring to potlucks and cook-outs over and over again this summer.
And while I love the tang of that Costco salad, I knew I wanted this one to have a little more punch- a salad hearty enough to double as a meal. So, I added in some quinoa and roasted vegetables for extra fiber, protein, and bulk. You know it’s good when I eat spoonful after spoonful as I am trying to photograph.
Plus, this salad is a nutrition powerhouse. The quinoa and the black beans contribute to 20g of protein per serving along with iron, calcium, and vitamin C.
So the next time your meat-lovin’ friend asks “but where do you get your protein?”
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Perfect bean salad for your next cookout! Bring this along and everyone is going to love it! You have to try this dilled bean salad with zucchini and quinoa!