Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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!