This Salad Is a Healthy Summer Delight

This sweet-savory salad has a few surprises to discover.

The dressing brings a welcome citrus-mustard hit to the simple grain and bean foundation. Diane Rossen Worthington/TNS

Here’s a summer salad that has some unexpected ingredients. While it takes a few minutes to cook the quinoa and lentils, it’s Seriously Simple to prepare.

I love lentil salads, so I thought why not add some protein rich quinoa and some creamy white beans to create a slightly surprising savory dish with a dash of sweet summer peaches?

Quinoa which is rich in fiber and protein, red or orange lentils, and cooked white beans become the base of this salad that is colorful and full of healthy vitamins. Multi-colored quinoa is a nice addition if you can find it. (Trader Joe’s usually carries it.) I also like to add lots of crunch, so I throw in chopped orange carrots, bright green cucumbers to the cooked ingredients. For even more crunch roasted pistachios complete the crunch factor with their creamy crisp texture.

Chopped green chives, mint and parsley add a garden freshness and diced unpeeled peaches hint at summer’s sweetness. The dressing brings a welcome citrus-mustard hit to the simple grain and bean foundation.

This is such a great vegetarian dish for a luncheon along with a simple green salad. Serve this in a simple bowl or serve individual portions on lettuce cups for a pretty presentation.

You can put your own spin on this by adding chopped sugar snap peas, red and yellow bell pepper or crisp celery. Crumbled goat, feta or creamy blue cheese would add an extra delicious flavor component. You can also mix it up by substituting peaches with plums or nectarines.

If you make this ahead, remember to taste it again and add more herbs, seasonings or dressing if needed.

Lentil, Quinoa and White Bean Salad

Serve 8 to 10

• 1 cup quinoa, multi-colored if possible
• 1 cup orange lentils
• 1 can (15-ounce) white beans, drained and rinsed
• 2 cups European cucumber, diced into 1/4-inch pieces
• 1 cup peeled and diced carrot into 1/4-inch pieces
• 1/4 cup roasted pistachio nuts
• 1 large peach, cut into 1/4-inch dice

For the dressing:

• 1/4 cup lemon juice
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon grainy mustard
• 1/2 cup plus 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

For the herbs:

• 1/3 cup finely chopped parsley
• 1 tablespoon finely chopped chives
• 3 tablespoons finely chopped mint leaves

1. Cook the quinoa in 2 cups of water according to bag instructions. Cool.

2. Simmer the lentils in 2 cups water for about 18 minutes or until cooked but not mushy. Drain and cool.

3. In a large bowl combine the cooled quinoa and lentils along with the white beans. Mix to blend the ingredients all together. Add the cucumber, carrot, pistachio nuts and diced peach and mix together.

4. Make the dressing by combining the lemon juice, white wine vinegar and mustard together with a wire whisk. Slowly pour in the olive oil while whisking continually until completely blended. Season to taste with salt and pepper.

5. Slowly add the dressing into the salad, mixing and adding just enough to equally coat all the ingredients. (Use any remaining for other salads.) Add the parsley, chives and mint and mix well to evenly distribute the herbs. Taste for seasoning. You may need some more salt. Transfer the salad into a large serving bowl and chill. Garnish with fresh herbs

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