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?
P.S. Wanna keep in touch? Follow me on Facebook, Twitter, Instagram or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo and post it on your preferred Social Media and tag me or use the hashtag #oliviascuisine! :)
- 1½ cups dry spelt
- 4½ cups water
- 1 can (15.5oz) navy beans, drained and rinsed
- 1 package (12oz) cherry tomatoes, quartered or halved
- 1 cucumber, finely cubed
- ¼ cup chopped parsley
- ¼ cup chopped fresh chives
- ⅓ cup extra-virgin olive oil
- 2 Tbsp Balsamic Vinegar
- Salt and pepper to taste
- 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!
This looks so delicious and fresh. Looking forward to trying it!
Thank you, Kim!
What a pretty salad, Olivia! I’ve never tried spelt before, so you’re definitely convincing me to do that. Love the flavors in here!
Do try it! I’m utterly obsessed with it! lol
I have never tried spelt, I really need to because this looks so yummy and flavorful!
Perfect salad for your next summer! We are going to winter time here in Brazil but I really love grains and beans, so I’ll make it any way!
I just can’t live without healthy salads like this one! Love it! Need to experiment with spelt more!
I love healthy salads. I don’t think I even wait for season! But, yes, you are right, it’s official salad season now and I loved this colorful plate! Never used spelt in salads before! pinning to try later.
Okay! You’ve convinced me! It’s time to try spelt! I love the look of this salad!
I love how you use so many unique ingredients all the time. I will need to try spelt soon!
I love making love to eat salad is very healthy. Nutritional information
Can I use spelt flour in this recipe?
Hi Jag, it won’t work with spelt flour. You need the grain itself! :) Best, Olivia