After making up a wheatberry, white bean, and asparagus salad for a cookout this weekend, I was really excited to see we had some leftover for lunches :)
Plus, it’s vegan!
I cooked the white beans from scratch this weekend (so easy, I just have to remember to do it!) and added them to some cooked wheatberries, sauteed asparagus, sun dried tomatoes and a vinaigrette dressing.
The dressing was red wine vinegar, olive oil, dijon mustard, salt, pepper, parsley, and thyme. We also had some renegade green beans hanging out in the fridge, so I added them into my lunch.
I love wheatberries! They’re so hearty and chewy, and they’re a great mix with the creamy beans and crisp asparagus.
I also brought some of the leftover grilled yellow squash from dinner last night. Such a colorful lunch!
Good thing lunch was quick – I’ve got a bunch of errands to run during my lunch break today…better get going!
What’s your favorite bean?