Name: Multigrain Bean Salad with Mint and Pomegranate Dressing
Cook time: 30 min
Yield: 6-8
Ingredients: 150g/5oz brown, black or wild rice; 150g/5oz whole grains (such as buckwheat, quinoa, barley, amaranth, farro or burghul); 400g tin of beans (such as kidney beans, black beans, chickpeas/garbanzos, black-eyed beans, butter/lima beans or pinto beans), drained and rinsed; 10 cherry tomatoes, quartered; 6 radishes, very thinly sliced (I used a mandoline); 1 small red onion, thinly sliced into half-moons; 1 tbsp pumpkin seeds; Handful of lamb’s lettuce (or rocket or young spinach); Pomegranate seeds, for topping (optional); Lemon wedges, to serve; For the dressing; 1 tbsp finely chopped mint; 2 tsp Dijon mustard; 1 tsp pomegranate molasses; Zest and juice of 1 lemon; 2 tbsp olive oil; Sea salt and freshly ground black pepper

VMG Recipes