Beans, Greens and Grains With Lemon Basil Vinaigrette

Once upon a time, beans had kind of a bad reputation. They were considered bland, mushy, tasteless, and pardon my bluntness – gas producing, budget food. Not the semi-tasty Ramen noodle kind of budget food that most of us lived on in college, and actually loved when we came rolling home from the bars, but the kind of budget food that you know you should eat to be healthy, but you just can’t force yourself to eat it… Wow – times have changed, haven’t they?

I’m going to guess, if you’re reading a food and nutrition blog with (mostly) healthy recipes, beans are probably a regular or at least semi-regular part of your diet. Any vegetarian knows they’re a good source of healthy carbs and fiber, with some protein and lots of vitamins thrown in as well. They’re also great for your cholesterol – the soluble fiber in beans can lower your LDL or bad cholesterol.

I really love them because they’re a versatile food. You can dress them up by tossing them in a food processor with some roasted garlic and olive oil and serve them on a fancy Mediterranean antipasto platter. You can mash them or keep them whole and use them in anything Mexican, like Frijoles Rancheros. And of course, you can add them to a salad to make an interesting mix of flavors and textures.

We’re moving in a few weeks, and I’m on a mission to clean out the fridge and pantry, or “live off the land” as I tell my family. I didn’t realize how well stocked I was on grains and beans – so that was the inspiration for today’s recipe.

Chewy wheat berries + creamy cannelloni beans from the pantry pair nicely with fresh greens. I also got rid of a lemon, a bit of mustard, and some olive oil… Making progress!


Beans Greens and Grains with Lemon Basil Vinaigrette|Craving Something Healthy

Beans, Greens and Grains With Lemon Basil Vinaigrette

A healthy and delicious "clean out your fridge" meal
5 from 1 vote
Print Pin
Course: Main Course, Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 524kcal



  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • ½ teaspoon dijon mustard
  • 3 large basil leaves
  • salt and pepper


  • 4 cups baby greens
  • 8 ounces asparagus tough ends snapped off
  • ½ English cucumber cut into bite sized pieces
  • 1 cup cannellini beans drained and rinsed
  • 1 cup cooked and cooled wheat berries (about ½ cup uncooked) prepared according to package directions


  • For the Dressing, combine all ingredients except salt and pepper in a food processor, and process until basil is broken down and dressing is combined. Add salt and pepper to taste, and set aside.
  • Cut asparagus into 1 ½-inch pieces and place into a microwave safe glass bowl. Cover with plastic wrap and microwave on high for about 1 minute until asparagus is just tender. Drain and let cool. Rinse under cold water to chill faster, if desired.
  • Combine asparagus and remaining salad ingredients in a large mixing bowl and toss to combine. Pour dressing over all and serve immediately.


Calories: 524kcal | Carbohydrates: 61g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 232mg | Potassium: 512mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1879IU | Vitamin C: 39mg | Calcium: 129mg | Iron: 7mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

How often do you eat beans? What’s your favorite way to use them?

Eat well!


  1. I love your posts. They're informative, give a little insight into your life/cooking style and have simple, practical recipes.
    I like your definition of "living off the land." This is a great recipe for just that, and is great inspiration for how to cook with what you've got on hand!

  2. I love beans! Despite their reputation for being gas producing, they're an essential part of my diet. The dressing sounds amazing- can't wait to try it!

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