Ancient grains salad with white beans and kale

This salad was built on my obsession with lemon juice and olive oil and my conviction that they turn any bland ingredient into something very appetizing. I used a store bought organic ancient grains mix for this salad but if you cannot find one, make your own by combining these four grains, or just use one, or two of them, whatever is available to you. When it comes to the beans, I like to boil my own, and I always cook some extra beans to have at hand for different recipes (such as this one), but feel free to use a can of beans if you're pressed for time.

Ingredients (serves 4-6)

- 1 cup ancient grains mix (white and red quinoa, millet and buckwheat)

- 1 cup white beans, soaked overnight then drained

- 1 bay leaf

- 2-3 kale leaves, de-stemmed and finely chopped 

- 1 tomato, diced

- 1/2 onion, minced

- 1 large garlic clove, mashed

- a handful parsley, chopped

- a handful mint, chopped

- 1 lemon, juiced

- 3 Tablespoons extra virgin olive oil

- salt and pepper, to taste

Cover the beans with plenty of water, add the bay leaf (you can also add one onion, whole, for added flavor) and simmer until tender.

Boil the grains according to instructions on the packaging, fluff with fork and place into the serving bowl. Add in the drained beans, tomato, kale, onion, garlic and herbs, season with salt and pepper and dress with the lemon juice and olive oil. Taste and adjust seasonings to your preference and don't forget to enjoy!