Greek Grain and Bean Salad

A hearty salad with complex taste and an important nutritional value

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  • 1 cup baby lentils
  • ½ cup borlotti beans
  • ½ cup whole-wheat kernels
  • ½ cup wild rice
  • 3 scallions, trimmed and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 2 medium tomatoes, peeled, seeded and diced
  • ½-2/3 cup extra-virgin Greek olive oil
  • fresh squeezed juice of 1 large lemon, or more to taste
  • salt and pepper to taste


Leave the whole-wheat kernels to soak in cold water for two days, or until the sprout.

Rinse and drain.

Soak the borlotti beans overnight to soften.

Place the drained and sprouting whole-wheat kernels in a large pot of cold water.

Bring to a boil, season lightly with salt, reduce heat and simmer for about 2-3 hours, or until the wheat is tender.

Remove and drain.

In the meanwhile, soak the wild rice for one hour.

Rinse and drain.

Place in a large pot of cold water and bring to a boil.

Reduce heat and simmer for about 45 minutes to one hour, or until the rice has burst and softened but is not totally disintegrated.

Remove, drain and set aside.

Rinse the lentils well.

Bring to a boil in a large pot of cold water.

Reduce heat and simmer for about 35 minutes, until they are soft but have not disintegrated.

About 10 minutes before removing from heat, season with salt.

Remove and drain.

Bring the borlotti beans to a boil in a separate pot and simmer over medium-low heat until tender but not disintegrating.

About 10 minutes before removing from heat season with salt.

Combine all the grains and beans in a large bowl.

Toss in the diced tomatoes, scallions and garlic.

Whisk together the olive oil, lemon juice salt and pepper and pour into the salad.

Mix and let stand for at least 45 minutes, refrigerated, before serving.


A perfect dish for vegan guests
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