Spelt Salad with Navy Beans, Cherry Tomatoes and Cucumber

It’s officially salad season!

As you all know, I’m no vegetarian – just look at the last 3 posts on my blog – but I do like to cook vegetarian meals and I’m a huge grain fan. I seriously can’t wait to expand my use of spelt in things other than salad. I’ve read it is great in meatballs (where its starchiness works as a binder), risottos, porridges and pilaf!

And as for using beans in salads, that is a recent trend for me. I grew up eating my beans hot, along with white rice. It was later in life that I fell in love with Black-Eyed Pea Salad, which inspired me to start adding beans. It is indeed a great way to boost any type of salad, really.

Also, once the spelt is cooked, this salad is made in less than 5 minutes! I don’t know about you, but this is all I want for Spring and Summer. Low maintenance recipes that are still bursting with flavor and nutrients.

All I wanna do is pack this salad, put it in my picnic basket and go enjoy it at the park or anywhere outdoors! Wanna join?

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Spelt Salad with Navy Beans, Cherry Tomatoes and Cucumber

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 45 minutes mins

Total Time: 50 minutes mins

author: Olivia's Cuisine

Packed with fibers and protein, this salad is refreshing and full of flavor! Substitute the spelt for farro or even wheat berries if you have trouble finding spelt!

4.32 from 22 votes

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Ingredients  

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• 1 1/2 cups dry spelt
• 4 1/2 cups water
• 1 can, 15.5oz navy beans, drained and rinsed
• 1 package, 12oz cherry tomatoes, quartered or halved
• 1 cucumber, finely cubed
• 1/4 cup chopped parsley
• 1/4 cup chopped fresh chives
• 1/3 cup extra-virgin olive oil
• 2 Tbsp Balsamic Vinegar
• Salt and pepper to taste

Instructions 

• In a medium saucepan, over medium high heat, cook the spelt grains, a pinch of salt and the water until it boils. Reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour or until the spelt is tender. Drain, transfer to a large bowl and set it aside to cool. You could also add a dash of olive oil for flavor.
• Once the spelt is cool, add the navy beans, the tomatoes, the cucumber and the herbs and toss to combine.
• In a separate bowl, combine the balsamic vinegar, the salt and pepper and the olive oil. Whisk until emulsified.
• When ready to serve, pour the dressing over the salad and toss to coat.
• Serve at room temperature!

Notes

You can make this salad one day ahead and refrigerate overnight.

Author: Olivia's Cuisine