Ingredients

• 1 cup Organic Kamut® Berries
• 1 cup Cranberry Beans
• Water as needed
• 1 cup Green Onions chopped
• 1 cup Tomatoes diced
• 2 cups Spinach chopped

• 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

Instructions

1. Soak Kamut® berries and cranberry 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 30-40 minutes. Drain and cool.
3. Place cranberry 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 cranberry beans. Mix well and chill for a few hours or overnight.