This is one of my all-time favorite warm weather dishes. It’s wonderful on a hot night served alongside something like these lemon-dill green beans from Eating Well and crusty French bread. This is a great dish for taking to a barbecue or picnic and the leftovers make for tasty lunches. While it was designed to use flageolet beans and Kamut® berries, you can substitute both with good results if you want something simpler or these two ingredients are not handy. White beans, navy beans or great northern beans would all be a decent substitute for the flageolet beans. Wheat berries, spelt berries, long grain brown rice, farro, oat groats or even our Grandé Whole Grains Blend would sub well for the Kamut® berries. Enjoy!
French Bean and Kamut® Berry Salad
- 2 cups cooked Kamut® Berries
- 2 cups cooked Flageolet Beans
- 1 cup Green Onion, chopped
- 1 cup Tomatoes, diced
- 2 cups Spinach, chopped
- 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.
Chop veggies and place in the bowl. Drain beans and berries and rinse in cold water.
Measure out 2 cups of both the beans and the 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. Serves 10.