Gluten-Free, Organic Summer Pasta and Bean Salad

Gluten-Free Recipes for the Conscious Cook

Gluten-Free Recipes for the Conscious Cook

This Mediterranean-inspired salad is light and refreshing, yet satisfying enough to serve as the centerpiece of the meal. For a nice summertime lunch or dinner, serve it atop of a bed of garden greens, with Amaranth and Corn Flat bread on the side. Recipes from Gluten-Free Recipes for the Conscious Cook

Serves about 6

  • 12 ounces brown rice spirals or penne
  • 2 cups cooked chickpeas
  • 1 cup sliced carrots
  • 1 cup cut green beans, in 1-inch pieces
  • 1 cup chopped red onion
  • 1 cup minced fresh dill
  • 1 cup freshly squeezed lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup capers, rinsed, if packed in salt
  • 1 teaspoon sea salt
  1. Cook the pasta in a generous amount of boiling water until just tender. Drain and rinse in cold water.
  2. Transfer the pasta to a large bowl. Add the remaining ingredients and gently stir until evenly combined. Taste and adjust the seasonings if desired. Serve at room temperature.

Variation

  • Mediterranean Two-Bean Salad: Substitute other beans, such as navy beans, for the pasta.

 

Excerpted with permission from Gluten-Free Recipes for the Conscious Cook By Leslie Cerier (New Harbinger Publications)

Also this recipe was included in the Dr Mark Hyman’s July 17, 2011 enewsletter discussing gluten, and offering lots of great nutrition information and advice:

 

2 thoughts on “Gluten-Free, Organic Summer Pasta and Bean Salad

  1. Mary Brockert

    Hi–I am enjoying your new cookbook immensely!! Thank you for the wonderful recipes to try. I have a question on the Teff Pancakes on page 56. It says 1/4 cup of vanilla extract! What would I be missing by just putting in a couple of teaspoons? Was there supposed to be 1/4 cup of something else? Looking forward to trying out many more recipes! 🙂 I have made the teff porridge and put 1 T. of raw cocoa in it also. Also, the teff and lentil stew—delicious! Took the Madagascar Pink Rice dish to a potluck and it was enjoyed by many! Now to try some dessert next! I like this recipe book better than the other “Wild in the Kitchen”. Thanks! Mary B.

    1. Leslie Post author

      Thanks Mary,

      You have the spirit of “Going Wild in the Kitchen” by mixing and matching and substituting ingredients. Using less vanilla in the “Teff Pancakes with Gogi Berries and Maca” would be fine. I love the sweetness that vanilla adds by using 1/4 cup. Glad that you are enjoying cooking recipes from Gluten-Free Recipes for the Conscious Cook. Thanks again.

Leave a Reply