French Bean and Kamut® Salad

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

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Servings 10servings
Prep Time 10minutes
Cook Time 60minutes
Submitted By Chelsea Lincoln for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 10servings
Prep Time 10minutes
Cook Time 60minutes
Submitted By Chelsea Lincoln for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Soak Kamut® Berries and flageolet beans (separately) in water overnight. Drain and rise berries and beans.
  2. Place Kamut® berries and 3 cups water in a pot on bring to a boil. Cover and reduce heat to low. Simmer until soft, about 1 hour. Drain and cool.
  3. Place flageolet beans in a pot with water to cover. Bring to a boil; cover and reduce heat to low. Simmer until soft, about 1 hour. Drain and cool.
  4. Mix vinaigrette ingredients together in a large bowl. Prepare vegetables and place in the bowl with the dressing. Add cooked and cooled Kamut and flageolet beans. Mix well and chill for a few hours or overnight.
Recipe Notes

*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.

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