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    You are at:Home»Dairy-Free Recipes»Salad»French Bean and Berries Vegan Salad

    French Bean and Berries Vegan Salad

    0
    By Alisa Fleming on June 13, 2008 Salad
    French Bean and Berries Vegan Salad
     
    Print
    Bob's Red Mill, grain millers extraordinaire, shared this summer-friendly, whole grain salad recipe with us ...
    Author: Bob's Red Mill
    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.
    3.2.2704
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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