Green Bean and Corn Quinoa Salad

Discover Green Bean and Corn Quinoa Salad. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 cup quinoa, rinsed well under running water in a fine mesh colander ↔ Substituir
• 1 pound haricots verts or green beans (roughly 3 cups) ↔ Substituir
• ⅓ cup sliced almonds ↔ Substituir
• 3 teaspoons extra virgin olive oil, divided ↔ Substituir
• ¼ teaspoon fine salt ↔ Substituir
• 3 garlic cloves, minced ↔ Substituir
• ½ medium red onion, sliced into very thin strips ↔ Substituir
• 1 cup (½ pint) cherry tomatoes, quartered ↔ Substituir
• Kernels from 2 corn on the cobs (or 1 ½ cups defrosted frozen corn) ↔ Substituir
• Up to 4 ounces (1 cup) crumbled feta ↔ Substituir
• ¼ cup extra virgin olive oil ↔ Substituir
• ¼ cup lemon juice (about 2 small lemons), more to taste ↔ Substituir
• 2 teaspoons Dijon mustard ↔ Substituir
• 1 tablespoon chopped fresh basil ↔ Substituir
• ½ teaspoon fine salt ↔ Substituir
• 10 twists of freshly ground black pepper ↔ Substituir

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