Crunchy Radish and Two-Bean Salad

Ingredients

• 0.5 cups yogurt
• 0.25 cups extra-virgin olive oil
• 2 teaspoons lemon zest
• 2 teaspoons honey
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons cumin
• 15 cans cannellini beans , 15 ounce
• 1 can kidney beans , 15 ounce
• 2 cups chard , with stems
• 8 ounces sugar snap peas
• 8 ounces radishes
• 1 cup cooked quinoa
• 1 carrot
• 1 cup cotija cheese , about 4 ounces
• 0.33 cups red onion
• 0.25 cups fresh dill

Instructions

1. 1

   For dressing, whisk together yogurt, oil, lemon zest and juice, honey, salt, pepper, paprika, and cumin in a small bowl.

2. 2

   In a large bowl, stir together cannellini and kidney beans, chard, snap peas, radishes, quinoa, carrot, feta, onion, and dill. Add dressing; toss to coat. Chill, covered, at least 30 minutes, or up to 4 days.