Ancient Grains Butter and Chive Bean Salad

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The beautiful texture of the ancient grains, and crunch of the fresh vegetables make this salad a winner for any dinner table or picnic.


  • 1 pkg. (5 oz.) Hodgson Mill Ancient Grain Medley - Butter and Chive
  • 1-1/2 cups vegetable broth
  • 1 cup cannellini beans, cooked
  • 1 cup garbonzo beans, cooked
  • 1/2 cup cucumber, diced
  • 1/3 cup radishes, diced
  • 2/3 cup baby carrots, sliced
  • 3 green onions, sliced
  • fresh parsley, chopped(optional)
  • 1/2 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. dill
  • 1 tsp. sea salt
  • tsp. basil, dried
  • 1 tsp. garlic, minced


Prepare Ancient Grain medley according to package directions, using vegetable broth. While grain medley is cooking, prepare fresh vegetables, cucumber, radishes, carrots, onions, and parsley if using. When grain medley is done, place into serving bowl to cool. Once grain mixture is cool, mix together the cooked grain medley, beans and vegetables in a serving bowl.  To prepare dressing; combine mayonnaise,  lemon juice, vinegar, dill, salt, basil and garlic in a small bowl.  Pour dressing over the salad right before serving and gently toss, blending well.


Note:  Salad may be served without dressing.  Dressing may also be served on the side

6 servings Print this Recipe

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