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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- 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!