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Summer Quinoa Salad with Corn and Tomato

A Couple Cooks
  • minutes
  • Serves 4

INGREDIENTS

1/3 cup

Basil, loosely packed fresh leaves

1 14 ounce can

Cannellini beans

1 pint

Cherry tomatoes

2

ears Corn

2

Shallots, small

1/4 cup

Balsamic vinegar, aged

1/2 tbsp

Mustard, stone ground

2 cups

Quinoa, dry

1

Black pepper, Fresh ground

1

Kosher salt

1/4 cup

Olive oil