Move over casserole, this green bean salad recipe will be your new go-to


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Food52
(Photo Credit: Sarah Shatz for Food52.com)

 

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

Food52Green bean season is rapidly approaching, and who wouldn’t be excited for veggies that are loaded with important vitamins like C, A and K? And wheatberries are a great option for a healthy whole grain—high in fiber, vitamins, and minerals, and low in calories.

Green Bean, Wheatberry, and Barley Salad
Serves 4

Food52
(Photo Credit: Sarah Shatz for Food52.com)

1 pound greeen beans, cleaned and cut in half
1/2 cup wheatberries, cooked and cooled
1/2 cup barley, cooked and cooled
3 tablespoons fresh dill finely chopped
1/3 cup 3 parts good olive oil to one part balsamic vinegar
salt and pepper to taste
1 finely minced shallot

1. Place the beans in a pot with enough water to cover and a good pitch of salt. Bring to a boil and cook for 1 to 2 minutes, depending on how you like them. Drain and plunge into an ice bath to stop the cooking.

2. Whisk the olive oil, vinegar, shallot, salt and pepper. Put the cooled barley, wheatberries and string beans in a bowl and toss in the dressing and dill. correct seasoning and serve at room temperature.

More healthy recipes from Food52.com:

Ramp Carbonara
Pasta and Bean Soup with Kale

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