Aside from these benefits, the whole kernel or berry of kamut has a warm buttery and nutty taste that is equally appealing by itself or paired with stronger flavours, both sweet or spicy. The whole kernel or berry is also much larger than that of wheat, and has a nice chewy texture that contrasts beautifully with both delicate and crunchy foods.
This contrast is played for full and delicious effect in this Mexican-style black bean salad loaded with roasted corn, tomatoes, fresh jalapeño peppers and celery, with a lime juice, balsamic vinegar and toasted ground cumin dressing for extra kick. Whole grains, legumes and fresh vegetables makes this salad not only a colourful addition to your table, but a complete and refreshing meal by itself on a warm summer day. Look for whole kamut berries at natural food stores and in many supermarkets.
Mexican-Style Kamut Berry, Black Bean and Roasted Corn SaladOther summer salads you may enjoy:
1/2 cup dried black beans
1/2 cup whole kamut berries
3 ears fresh corn
3 jalapeño peppers, seeded and cut into 1-inch matchsticks
2 shallots, chopped
2 green onions, white and green parts, sliced
1 celery stalk, diced
large handful fresh cilantro, chopped
3 large tomatoes, chopped
1 avocado, peeled and diced
1 teaspoon ground cumin
juice of 3 limes
1/2 tablespoon balsamic vinegar
1/2 teaspoon chili powder
1 teaspoon sea salt
Separately rinse the kamut berries and black beans under cold running water. Place in separate bowls and cover with several inches of cold water. Add a little yogurt whey or lemon juice to each bowl, and let soak overnight at room temperature.
Drain and rinse the black beans, then place in a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool.
Meanwhile, drain and rinse the kamut berries and place in a small or medium saucepan. Cover with 1 cup of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes or until tender. Drain any excess liquid and set aside to cool.
While the beans and kamut are cooking, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks, pare the kernels from the ears and set aside.
Heat a small skillet over medium heat. Toss in the ground cumin and toast, stirring frequently, for 5 minutes or until the cumin is fragrant and has darkened a few shades. Remove from heat and set aside.
In a large mixing bowl, combine the beans, kamut, corn, jalapeños, shallots, green onions, celery and cilantro. Season the tomatoes with a little salt and drain for 5 minutes in a colander. Gently fold the tomatoes and avocado into the salad.
In a small mixing bowl, whisk together the toasted ground cumin, lime juice, balsamic vinegar, chili powder and salt. Drizzle the dressing over the salad and toss gently.
Serve at room temperature or cold. Serves 6 to 8.
Mexican-style Potato Salad With Avocado and Jalapeño
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