Summer Grains and Bean Salad


1 Can Chickpeas, Rinsed 

½ Cup Cooked Pearl Barley

½ Cup Cooked Long Grain Brown Rice

½ Red Bell Pepper, Diced

½ Red Onion, Diced

½ Orange Bell Pepper, Diced 

1 Cup Diced Heirloom Tomatoes

½ Cup Fresh Basil Leaves

½ Cup Three Farmers Original Camelina Oil

¼ Cup Red Wine Vinegar 

1 Tbsp White Sugar

1 tsp Salt

1 tsp Pepper

1 Tbsp Oregano

2 Cloves of Garlic 



  1. In a large bowl, combine the canned chickpeas, navy beans, cooked barley, cooked brown rice, diced bell peppers, diced tomatoes, and diced red onion. 
  2. In a food processor, add the fresh basil leaves, Three Farmers Original Camelina Oil, red wine vinegar, white sugar, salt, pepper, oregano and garlic. Pulse until smooth and then pour overtop of the ingredients in the large bowl. Mix everything together and place in the fridge for at least 2 hours before serving to allow the flavors to blend together. 


Recipe compliments of Three Farmers dietitian – Heather Deck, RD


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