I don’t know what it is about green beans, but for a long time, I just didn’t love ‘em. Is it because I spent years of my childhood eating them out of a can? Is it because of their leathery texture and somewhat unsavory flavor? Is it because I’m scarred from being force fed Aunt Gerdie’s slimy green bean casserole at Thanksgiving?

Well, it’s high time I got over feeling mean about those beans. Let’s look at the positives: they are readily available at almost all Asian markets nearly year round, they are super cheap, they are nutritious because of their fiber, and vitamin A (they’ve even got iron!). The best part? When cooked properly they are actually pretty dang delicious.

So, here is a power salad recipe for you featuring my new best green friends, and other protein packed superfoods to fuel you up without filling you out. And it’s spring so we gotta eat those greens ya’ll, swimming suit season is coming (even if you might only be wearing it in your backyard next to the kiddie pool, amiright?). This recipe makes a big portion, so it’s perfect for picnics or parties or for a few days’ worth of lunch!

Quick and filling quinoa salad, here we come!

Summer Green Bean & Quinoa Salad

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Ingredients

• cooking oil
• 2 medium handfuls of fresh green beans, ends removed, beans sliced in half (or in thirds if they are extra long), roughly 2 1/2 C prepared
• 2 C freshly cooked quinoa
• 1/4 C slivered almonds
• 1/4 C dried cranberries or blueberries
• 1 C baby spinach leaves or roughly chopped kale
• 2 tbs balsamic