Bean-quinoa salad with cilantro apple dressing

[anaesthete]

I made a big batch of this for the kiddo to take in her lunches last week. I had a ton left over, so I brought it to the end-of-camp potluck celebration, where it was devoured, save for the obligatory last serving. I foresee many variations on this salad as the dog days continue, including a few without beans. Needless to say, the house has been more, uh, fragrant of late.

For the salad:

• 1 cup quinoa, rinsed then cooked (I used a rice cooker with 1 cup water)
• 1 cup cooked black beans
• 1 cup cooked white beans (I used cannelllini)
• 6 radishes sliced paper thin (I used a mandoline to offset my low DEX)
• 1 avocado sliced into 1/2" cubes
• 1/2 apple, sliced into small triangles
• salt & pepper to taste
• juice from 1/2 lemon
• A small handful of fresh cilantro

For the dressing:

• 3 TBS rice vinegar
• juice from 1/2 lemon
• 1/2 apple, sliced into small triangles
• big handful of fresh cilantro
• 1/4 of a shallot, chopped
• 3 TBS olive oil
• salt and pepper to taste
• 1 1/2 TBS Greek yogurt

To make the dressing, combine first five ingredients in a food processor, stirring as needed until liquefied. Drizzle in the olive oil and pulse until well blended. Add salt and pepper to taste. For a creamier dressing, add Greek yogurt and blend.

Source: Adapted from this recipe.