Confetti Picnic Salad is a colorful wholesome salad of cooked whole grains, legumes, fresh veggies and kale in a lemony dijon vinaigrette. This recipe will serve 12 to 14.

Marinated Confetti Picnic Salad

Colorful. Healthy. Delicious.

Basically everything you want in a summer salad. This gorgeous number was inspired by a favorite from a local market. And it was love after first bite. Confetti picnic salad is fresh and loaded with whole grains, legumes and vegetables dressed in a lemony dijon dressing.

I absolutely adore this salad! Not only because it’s delicious and healthy, but it makes generous amount and is perfect for cookouts, picnics or any gathering during these hot summer months.

Marinated Confetti Picnic Salad

Definitely a salad you can feel good about.

Ingredients for Marinated Confetti Picnic Salad

To Make This Confetti Picnic Salad You Will Need:

for the salad

  • quinoa
  • lentils
  • kidney beans
  • chickpeas
  • carrot
  • yellow and red bell pepper
  • english cucumber
  • kale
  • kosher salt and freshly ground black pepper

for the dressing

  • fresh lemon juice
  • olive oil
  • dijon mustard
  • garlic
  • dried oregano
  • kosher salt
  • freshly ground black pepper

dijon greek dressing

The dressing is simple. In a bowl or glass jar (I really prefer a jar as it’s easier to combine by shaking) add 1 minced clove of garlic, 1 tablespoon dijon mustard, 1 teaspoon dried oregano – crumbled between your fingers, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper, 1/4 cup fresh squeezed lemon juice and 1/2 cup quality olive oil.

whisked dijon greek dressing

Whisk or shake (if made in a jar) and set off to the side.

cooked beans, quinoa and lentils in a bowl.

In a large mixing bowl, add 2 cups cooked lentils, 2 cups cooked quinoa, 1 (15 ounce) can chickpeas and 1 can dark kidney bean –  both rinsed and drained.

I’ve included the instructions on preparing the lentils and quinoa in the recipe printable.

kale and veggies added to bowl

To the lentils, beans and quinoa, add in 2 cups finely chopped kale, 3/4 cup seeded dice cumber, 3/4 cup diced red and yellow bell pepper and 1/2 cup diced carrot.

tossing

Use a spatula to toss  and combine.

tossed salad ingredients

So pretty!

pouring dressing over salad

Lastly, pour in the dressing.

salad tossed with dressing

Toss well to combine. Taste and season with salt and freshly ground black pepper to your liking.

Marinated Confetti Picnic Salad

Serve immediately or cover and chill overnight.

Marinated Confetti Picnic Salad

Fresh, light and wholesome! A perfect picnic salad and delicious served next to grilled seafood, chicken, pork or beef.

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Marinated Confetti Picnic Salad

Enjoy! And if you give this Confetti Picnic Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Marinated Confetti Picnic Salad

Marinated Confetti Picnic Salad
Yield: 10 cups / 12 to 14 people

Confetti Picnic Salad

Confetti Picnic Salad is a colorful wholesome salad of cooked whole grains, legumes, fresh veggies and kale in a lemony dijon vinaigrette.

Prep Time 35 minutes
Total Time 35 minutes

Ingredients

FOR THE SALAD DRESSING:

  • 1 minced clove of garlic
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried oregano – crumbled between your fingers
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup freshly squeezed lemon juice, strained of pulp and seeds
  • 1/2 cup good quality olive oil

FOR THE SALAD:

  • 2 cups cooked quinoa (2/3 cup dried)
  • 2 cups cooked lentils (3/4 cup dried)
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 cups finely chopped kale
  • 3/4 cup finely diced seeded English cucumbers
  • 3/4 cup finely diced yellow and red bell pepper (combined)
  • 1/2 cup diced carrot
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Instructions

MAKE THE DRESSING:

  1. In a glass bowl or jar, measure and add the garlic, dijon, oregano, salt and pepper, lemon juice and olive oil.
  2. Whisk or shake to combine.

MAKE THE SALAD:

  1. In a large bowl add: cooked quinoa and lentils, kidney beans, chickpeas, kale, cucumbers, peppers and carrot. Toss to combine.
  2. Drizzle with dressing toss and season with more salt (if needed) and ground black pepper to taste.
  3. Cover and refridgerate for at least 2 hours or overnight.

Notes

PREPARE THE QUINOA:

  1. add the quinoa to a mesh strainer and rinse well until water runs clear.
  2. Bring 1 and 1/2 cups of water to boil. Add 2/3 cup quinoa and 1/4 teaspoon salt. Boil for 5 minutes.
  3. Then cover the pot with a lid and turn off the heat completely, leaving the pot on the burner for 20 minutes.
  4. Fluff with a fork.

PREPARE THE LENTILS:

  1. Sort throught the lentils, remove and discarding any debris or broken lentils.
  2. Fill a pot halfway with water and bring to a boil. Add lentils and simmer until tender. About 17 to 20 minutes.

Nutrition Information:

Yield:

12

Serving Size:

3/4 cup

Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 101mgCarbohydrates: 24gFiber: 6gSugar: 3gProtein: 8g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.