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Red & Black Bean & Rye Berry Salad (with mint yogurt dressing)

By Chef Hans Butler

Salad Ingredients:
2 cups cooked CPO black beans
2 cups cooked CPO red merlot beans
2 cups cooked CPO rye berries
1 # arugula

Dressing Ingredients:
1 cup local yogurt
1 tsp sea salt
1 tsp pepper
¼ cup good vinegar (fruit or wine)
½ cup chopped fresh mint
½ cup sunflower oil


Rinse and drain the arugula; cut arugula into bite size pieces or julienne like you would fresh basil; mix together with beans and rye berries in a large bowl.

Mix all of the dressing ingredients except the oil in a non-reactive mixing bowl (stainless steel or plastic); you can also use a  recycled 24-32oz glass jar with a lid or zip it up in a blender.  Slowly add the oil, incorporating it into the yogurt mixture with a fork.  Adjust seasonings or add a touch more oil and vinegar if desired; will keep for at least a month in the refrigerator.

Place a serving of the salad on a plate and drizzle with 2 tbs of dressing; Enjoy!

Makes 6-8 servings

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