While we really love potato and macaroni salad, sometimes a barbecue needs a crisp, green side for a little color and texture. We cook the green beans briefly so that they still have a little snap and then toss them together with juicy cherry tomatoes and toothsome wheat berries, which are toasted to add a satisfying crunch. Fresh basil and lemon zest add a pop of flavor to all those delicious textural elements. This salad is even better the next day once the flavors have a change to meld, so make it a day in advance and you’ll be prepared for any picnic or cookout.
Summer Green Bean Salad
Ingredients
- 1 cup grape or cherry tomatoes
- 1 lb green beans, cut into 2-inch pieces
- 1 cup wheat berries
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 2 tbsp extra virgin olive oil, plus 1 tbsp separated
- 1 tsp lemon zest
- ¼ cup chopped fresh basil
Directions
1) Toss green beans, 2 tsp olive oil, and 1/2 tsp salt together in a Suvie pan. Insert into the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 425°F for 20 minutes
Top Zone: None
2) Place 1 cup wheat berries in the Suvie starch strainer set within the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Grains, Wheat Berries, 1 Cup
3) While the green beans cook, cut tomatoes in half. In a large bowl, whisk together red wine vinegar, garlic, olive oil, lemon zest, ½ tsp salt, and ¼ tsp ground black pepper. Set aside.
4) After the cook, remove pan from Suvie. Transfer wheat berries, tomatoes, and green beans to bowl with dressing, stirring to incorporate. Season to taste with salt and pepper and serve.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 182, Total Fat 7g, Total Carbohydrates 26g, Total Sodium 388mg, Total Protein 5g
