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French Bean and Berries Salad

We like to use Flageolet Beans and Kamut Berries but any combo will work.



  • 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


Step 1

Soak Flageolet Beans (about 1 cup) overnight. Drain water and rinse off beans.

Step 2

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.

Step 3

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.

Step 4

While beans and kamut are cooking, mix vinaigrette ingredients together in a large bowl. Slice veggies and place in the bowl.

Step 5

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.


*Any whole grain or combination of grains can be used instead of the Kamut Berries in recipe, such as Whole Oat Groats, Hull-less Whole Barley, Wheat Berries, Long Grain Brown Rice or Spelt Berries.
French Bean and Berries Salad


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Products Used in this Recipe

Grains Beans Seeds
Organic Kamut Berries

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Grains Beans Seeds
Flageolet Beans

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Baking Aids
Sea Salt

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