Green bean, zucchini, and wheat berry salad

Summer isn’t over yet, is it?

I’m still holding on with this summery salad. It’s great warm or cold, it’s hearty enough to eat for lunch and perfect as a side dish for dinner, and it would make a great addition to the last picnic of the season.

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Green bean, zucchini, and wheat berry salad
3 Tbsp olive oil
12 ounces green beans
2 small zucchinis, trimmed and cut into matchsticks roughly the size of the beans
3 Tbsp pesto
1 1/2 Tbsp capers
Juice of 1 lemon
3/4 cup slivered almonds
1 cup cooked wheat berries
Heat oil in a large frying pan over medium heat. Add the green beans and zucchini and saute until tender, about 10 minutes. Remove from heat and add to a large bowl. Stir in pesto, capers, lemon juice, almonds and wheat berries. Season to taste with salt and pepper.

About Rachel Repard

I’m a foodie with a penchant for healthy eating (and the occasional cupcake). Like so many of us, breast cancer has touched my life. Although we can’t predict what life will bring, I believe it’s important to fortify your body with natural, healthful cooking. Find my other blog at blog.rachelrepard.com.

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