Kamut is an ancient variety of wheat believed to have originated in ancient Egypt and — as the story goes — only recently cultivated again in modern times after the discovery of a few seeds in the tomb of King Tutankhamen. Compared to most wheat, kamut is richer in protein, magnesium, zinc, B vitamins, vitamin E and unsaturated fatty acids, and is more generally more easily digested and tolerated by people with gluten sensitivities.
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 flavors, 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 colorful 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 Salad|
|Recipe by Lisa Turner|
Published on June 14, 2010
Colorful, zesty and nourishing 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
Other summer salads you may enjoy:
Mexican-style Potato Salad With Avocado and Jalapeño
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Cauliflower & Olive Salad
Chickpea, Olive and Feta Cheese Salad
On the top of the reading stack: Penguin Classics Village Of Stepanchikovo by Fyodor Dostoyevsky