White beans (cannellini, canned, drained): 120g (1/2 cup), Quinoa (cooked): 100g (1/2 cup), Cucumber: 50g (1/2 cup, diced), Cherry tomatoes: 50g (1/4 cup, halved), Bell pepper (yellow): 50g (1/2 cup, diced), Red onion: 20g (2 tbsp, finely diced), Parsley (fresh): 10g (2 tbsp, chopped), Mint (fresh): 5g (1 tbsp, chopped), Olive oil: 10ml (2 tsp), Lemon juice: 15ml (1 tbsp), Dijon mustard: 5g (1 tsp), Honey: 5g (1 tsp), Garlic: 3g (1 clove, minced), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a small bowl, whisk together 10ml olive oil, 15ml lemon juice, 5g Dijon mustard, 5g honey, 3g minced garlic, 1g salt, and 1g black pepper to make the dressing. 2. In a large bowl, combine 120g white beans, 100g cooked quinoa, 50g diced cucumber, 50g halved cherry tomatoes, 50g diced bell pepper, and 20g diced red onion. 3. Pour the dressing over the salad and toss gently to combine. 4. Fold in 10g chopped parsley and 5g chopped mint. 5. Let sit for 10 minutes before serving to allow the flavors to meld.
