Tuesday Salad

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.