French Bean and Berries Vegan Salad

French Bean and Berries Vegan Salad
Bob's Red Mill, grain millers extraordinaire, shared this summer-friendly, whole grain salad recipe with us ...
For Salad:
  • 2 cups cooked Organic Kamut® Berries
  • 2 cups cooked Flageolet Beans
  • 1 cup green onion, chopped
  • 1 cup tomatoes, diced
  • 2 cups spinach, chopped
For Vinaigrette:
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • ¼ cup shallots, minced
  • 1 teaspoon thyme
  • 1 teaspoon tarragon
  • 1 teaspoon parsley flakes
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  1. Soak Flageolet Beans (about 1 cup) overnight. Drain water and rinse off beans.
  2. 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.
  3. While beans and Kamut® berries are cooking, mix vinaigrette ingredients together in a large bowl. Slice veggies and place in the bowl.
  4. 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.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: