Ancient Grain Salad

This salad is great for cleaning out leftovers from the crisper; make it up on the weekend and use it for lunches all week. A grand accompaniment to barbecue! For more of a meal add leftover chicken or shrimp to the salad.

The ancient grain Freekeh has been a staple in Middle Eastern diets for centuries. Loaded with nutritional benefits Freekeh is green wheat harvested while young, then roasted over an open fire. The chaff is burned and rubbed off, leaving the firm, moist inside grain (was it hungry farmers, impatiently waiting for their grain to ripen, that cut it early and toasted it on the spot, thus discovering an awesome food?) Freekeh has an earthy, nutty, slightly smoky flavour.

You will need...

    1 cup cooked Freekeh (cook according to directions on the package)
    1 can Eden Organic beans rinsed and drained (kidney, garbanzo, or any beans you have on hand in the pantry
    2 stalks celery washed and diced including the leaves
    1/2 English cucumber quartered and sliced
    12 small red onion, diced
    1 small sweet bell pepper, diced
    4 artichoke hearts in oil, chopped
    In a little jar mix together:
    1/4 cup extra virgin olive oil
    Juice of one lemon
    Salt and pepper to taste

    Put it together...

    Toss the Freekeh, beans and vegetables in a large bowl. Mix together dressing ingredients and shake vigorously, then pour over grains and beans, toss everything together

    Recipe by Marilyn