French Bean and Berries Vegan Salad

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French Bean and Berries Vegan Salad
 
Bob's Red Mill, grain millers extraordinaire, shared this summer-friendly, whole grain salad recipe with us ...
Author:
Ingredients
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
Instructions
  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.
Notes
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 GoDairyFree.org, 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.

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