Bean Salad and Quinoa-Meatless on Monday #14

Looking for a high protein, high fiber, low-fat meal?  
This is it!  I have to admit that in order to make this dish I used canned beans.  If I had the time I would have made the beans from scratch.  Now that I have a pressure canner, cooking beans will be a snap!

Bean Salad

Ingredients
1 can Cannellini Beans 
(white beans)
1 can chili beans or pink beans
1 can Garbanzo Beans
1 can whole kernel corn
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, finely chopped
1 jalapeno, finely chopped
1 cucumber, seeded and chopped
3 tablespoons lime juice
pepper to taste
*Do not add salt if you are using canned food*

Directions
If you are using canned beans, rinse and drain.  Add all ingredients into a large bowl and mix thoroughly.  Refrigerate 1 hour before serving to let the flavors mix.

For the Quinoa, prepare according to the package.  
Mine says to use twice as much water as quinoa.  
I used 1 cup quinoa and 2 cups water.  Once it was fully cooked I added 1 tablespoon of coconut oil while it was still hot and mixed thoroughly.

My preference: Add the quinoa and bean salad to a bowl and top with a dollop of fat-free sour cream.  Best served cold.

This is a great make-ahead meal.  I made this for lunch today and there is plenty for tomorrow and maybe the next day.  Saves time and money!

I didn't forget about the Coconut Oil Givaway winner!!!
Kristen Y. you have been notified.  Check your email!