Spelt Salad with Navy Beans, Cherry Tomatoes and Cucumber
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!
Ingredients
- 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.