Tuesday Salad
Submitted by Marlene Metherel
Ingredients
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
Directions
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.