Here's a recipe to get you started!
French Bean and Berries Salad
Ingredients:
2 cups cooked Kamut Berries Organic
2 cups cooked Flageolet Beans (I used Edamame here)
1 cup Green Onion, chopped
1 cup Tomatoes, diced
2 cups Spinach, chopped
Vinaigrette:
1/2 cup Olive Oil
1/4 cup Lemon Juice
2 Tbsp. White Wine Vinegar
2 Tbsp. Dijon Mustard
1/4 cup Shallots, minced
1 tsp. Thyme
1 tsp. Tarragon
1 tsp. Parsley Flakes
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
Soak Flageolet Beans (about 1 cup) overnight. Drain water and rinse off beans. Place beans in pot covered with plenty of water. Bring to a boil; reduce heat to a simmer, placing lid on pot. Cook until beans are soft, about 1 hour.Place Kamut Berries (about 1-1/2 cups) in a pot and bring to a boil. Reduce heat to a simmer and place a lid on the pot. Cook until berries are soft, about 1 hour.While beans and kamut are cooking, mix vinaigrette ingredients together in a large bowl. Slice veggies and place in the bowl.Drain beans and berries and rinse in cold water. Measure out 2 cups of both the beans and the kamut and add them to the other ingredients in the bowl. Blend together all ingredients with vinaigrette and chill for a few hours or overnight.Makes 10 servings.
