Bob's Red Mill, grain millers extraordinaire, shared this summer-friendly, whole grain salad recipe with us ...

French Bean and Berries Salad 

Ingredients:
2 cups cooked Organic Kamut® Berries
2 cups cooked Flageolet Beans
1 cup Green Onion, chopped 
1 cup Tomatoes, diced
2 cups Spinach, chopped

Vinaigrette:
1/2 cup Olive Oil                            
1/4 cup Lemon Juice
2 Tbsp. White Wine Vinegar    
2 Tbsp. Dijon Mustard
1/4 cup Shallots, minced              
1 tsp. Thyme
1 tsp. Tarragon
1 tsp. Parsley Flakes
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper

Soak Flageolet Beans (about 1 cup) overnight. Drain water and rinse off beans. Place beans in pot covered with plenty of water. Bring to a boil; reduce heat to a simmer, placing lid on pot. Cook until beans are soft, about 1 hour. Place Kamut® Berries (about 1-1/2 cups) in a pot and bring to a boil. Reduce heat to a simmer and place a lid on the pot. Cook until berries are soft, about 1 hour. While beans and Kamut® berries are cooking, mix vinaigrette ingredients together in a large bowl. Slice veggies and place in the bowl. Drain beans and berries and rinse in cold water. Measure out 2 cups of each - the beans and the Kamut® berries - and add them to the other ingredients in the bowl. Blend together all ingredients with vinaigrette and chill for a few hours or overnight.

*Any whole grain or combination of grains can be used instead of the Kamut® Berries in recipe, such as Whole Oat Groats, Hull-less Whole Barley, Wheat Berries, Long Grain Brown Rice or Spelt Berries.

To view full nutritional information for this recipe, click here.

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