I used green and wax beans from our local farmers market and added kidney beans, I've also made this salad with garbanzo beans and cucumbers, feel free to use what you prefer.
This salad is best made at least 8 hours in advance, and can be kept covered and refrigerated up to 3 days, bring to room temperature about 30 minutes before serving.
Step 1: Gather ingredients
1 cup water
1/2 cup quinoa
8 ounces green beans, trimmed and cut into 1-inch lengths
8 ounces yellow wax beans, trimmed and cut into 1-inch lengths
1 (14-15.5 oz.) can red kidney beans, drained and rinsed
1 stalk celery heart plus 1 stalk celery heart with leaves, finely chopped
1/2 medium red onion, finely chopped
2 garlic cloves, minced
1 tsp. fresh oregano, finely chopped (or 1/2 tsp. dried oregano)
1/2 cup red wine vinegar
2 Tbsp. granulated sugar
1/4 cup extra virgin olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
Step 2: Cook quinoa and beans
In a large saucepan bring 3 quarts water to boil and add 1 Tbsp. salt. Add green and wax beans and cook until crisp-tender, about 5 minutes. Plunge the beans into ice water and allow to cool for 2 minutes before draining, or run under the coldest tap water until cool, drain well.