Submitted by Marlene Metherel
1-1/2 c whole wheat berries 1 14 oz can kidney beans 1/4 c diced red pepper 1/4 c diced celery 1/4 c raisins 2 - 4 tbsp chopped green or red onion 1/4 c salted peanuts
Dressing 3 tbsp low fat plain yogurt 3 tbsp mayonnaise 1 tsp curry powder Drizzle of oil & vinegar to thin, to taste
Instructions: Cook wheat berries in 3 c salted water for 45- 60 minutes, until some of the berries are starting to burst. Drain, rinse & set aside to cool.
Drain & rinse kidney beans. Combine with all the other ingredients & dressing, except peanuts, mix well.
Refrigerate for up to 4 hrs.
Let set at room temperature for 30 minutes before serving.
Sprinkle with peanuts just before serving. Serve on lettuce or spinach leaves (or, like me, neither)
Note: Next time I make I will add more curry & some chili flakes. |
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