Recipe Share: Three Bean & Pepper Salad w/ Quinoa

WSK Newsletter No. 22

hi & welcome to wsk newsletter no. 22 :)

Thanks for being here! The WSK (Woodbine Street Kitchen) Newsletter is a free bi-weekly recipe focused newsletter. If you’re reading this and have not yet subscribed, you can do that below. To learn more about my newsletter and the work I do, you can head to my about page, food instagram, and website.

As you may remember from last month’s (crunchy chicken salad) recipe-share, I love the idea of batching out a weekly salad during the summer months. This week, I’m sharing a recipe for a light, bright, and vegan Three Bean & Pepper Salad. There’s plenty of room for versatility, so no sweat if you need to swap out a few ingredients.

I used to keep some version of this salad around at all times when I used to be vegetarian (many moons ago), and I’d add it to tacos, on pita with hummus, or on top of a proper salad. My roommate (Robyn) was making lunch at the same time I was making this dish, and we ended up combining the dishes to create a tasty beef & veggie bowl with fresh spinach, basil leaves (picked from our fire escape herb garden), korean bbq marinated ground beef, and a scoop of the 3 bean & pepper salad w/ quinoa.

Below is a photo of the first fire escape herb garden I started after moving into my first nyc apartment back in 2018. The garden has since expanded, and the latest addition is a beefsteak tomato plant that Robyn found a few weeks ago. I’ll post a more recent photo of how things have progressed in my next newsletter :).

Three Bean & Pepper Salad w/ Quinoa

Yields: 6-8 servings


  • a variety of 3 (15oz) cans of beans (I’m using cannellini, habichuelas, and garbanzo beans)

  • 1-2 peppers, coarsely chopped (I’m using 1/2 red pepper, 1/2 yellow pepper, and 1/2 poblano pepper)

  • 2 cups cooked & drained quinoa

  • 1 (small-ish) cucumber, chopped

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cup red onion, chopped

  • 1/3 cup of raisins or coarsely chopped dates

  • 1 tablespoon olive oil

  • 1 tablespoon maple syrup (or agave)

  • 1 tablespoon cinnamon

  • 1 lime, zest & juiced

  • 1/2 cup fresh cilantro, chopped

  • 1/2 cup fresh mint, chopped

  • salt & pepper to taste

A few optional topping suggestions:

  • avocado slices

  • shaved almonds

  • sliced mango

  • grilled or sautéed plantains

  • grilled or sautéed veggies (such as zucchini & eggplant)


In a large bowl, combine all ingredients and stir well. Store in fridge and enjoy within 7-10 days.

A few recommendations of things that I’ve been consuming and/or enjoying this week—such as other peoples’ newsletters, local or indie businesses, cute products, artists doing cool things, etc.

+ One of my friends recently took me to Syndicated in Bushwick—an indoor movie theater and outdoor cinema. The outdoor cinema screens a different movie each day (for free!); they have table service, happy hour, and a full dinner menu. I highly recommend the popcorn & buffalo cauliflower.

+ Lately, I’ve been loving the Kitchen Review of Books newsletter. Maya (@yungggarlic) gives thoughtful cookbook reviews, and in her latest post, she shares an archive of Georgia O’keefe’s personal recipes.

+ In this article, Joanna Goddard (via Cup of Jo blog) interviews three transgender kids on their individual experiences with transitioning and it just about melts my heart.

+ Haley Nahman talks about the current state & toxicity of the app we all love to hate (or hate to love?… yes, instagram) in her latest newsletter. I first heard about Haley and her Maybe Baby substack newsletter via this New Yorker article.

+ Two podcasts: (1) An in-depth interview with food & culture writer Alicia Kennedy on the ‘Work in Progress’ podcast. (2) The NPR science podcast Short Wave on how vegetables are a made up/mythic category of food.

+ Lastly, a fun summer past time that I recently tried with my roomie: DIY hair masks. I went for the coconut oil + cinnamon mask and was happy with the results for an at-home hair mask.

Thanks for reading!

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Side note: All content I share through my newsletter and blog is free, ad-free, and accessible to all. I am neither sponsored nor paid to promote any of the brands, artists, or products I mention in my newsletters. I share these because I genuinely enjoy what they have to offer, and think you might too.