Three-Bean Salad with Quinoa

Summer green beans, shelled edamame, and kidney beans combine into a protein- and fiber-packed powerhouse made even better with heart-healthy quinoa.

Ingredients:

1 cup uncooked quinoa

 Salt and ground black pepper, to taste

1/2 pound green beans, trimmed and cut into 2-inch pieces, cooked and rinsed in cold water

1 1/2 cups frozen shelled edamame, thawed

1/2 cup chopped roasted red peppers

One 15-ounce can kidney beans, rinsed and drained

1/4 cup prepared Italian dressing

1 teaspoon dried tarragon

Directions:

Rinse the quinoa under cold running water and drain. Bring 1 ¾ cups water to a boil in a small pot. Stir the quinoa and pinch of salt into water. Reduce the heat, cover, and simmer until tender and liquid is absorbed, 15-20 minutes. Uncover and let cool.

Put the cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, and tarragon into a large bowl. Season with salt and pepper, to taste, and toss well. Serve chilled or at room temperature.

Corn Husks

Ingredients:

6 medium ears sweet corn in husks

½ cup crumbled goat cheese

1 tablespoon sugar

2 teaspoons salt-free seasoning blend

½ teaspoon curry powder

¼ teaspoon salt

¼ teaspoon pepper

Directions:

Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. In a small bowl, combine the remaining ingredients; spread over warm corn.

 Pasta

Ingredients:

1 cup whole-wheat penne

1 bunch Swiss chard, stemmed and chopped

1 tomato, chopped

1/4 cup store-bought or homemade pesto

2 tablespoons sour cream (optional)

1/3 cup chopped mixed herbs, such as rosemary, basil, dill, mint, or oregano

Directions:

Bring a large pot of water to a boil over high heat. Cook the pasta according to package directions. Place the chard in another large pot with 2 tablespoons water over medium heat and cover with a lid. Steam until just wilted, about 3-5 minutes.

Drain the pasta and combine with the chard, pesto, tomato, and sour cream, if using. Toss in the mixed herbs and serve.