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