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This green bean potato and trout dinner salad is a great post work out meal. It's loaded with carbs, protein, and potassium, as well as flavor!
¼ cup rye or wheat berries
¾ cups water
½ Tablespoons canola oil
16 oz. baked Russet potato, chopped into 1-inch pieces
2 cups green beans, trimmed
1½ Tablespoons each: olive oil and white wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves, minced, divided
¼ cup minced cilantro
1 Tablespoons capers, minced
4 oz. flaked cooked trout
½ cup cherry tomatoes, halved
1 hard-boiled egg, sliced
Salt and pepper to taste (1/4 teaspoon each)
Prep Time: 15min | Cook Time: 45min
In a rice cooker, combine rye berries water. Turn on to cook and taste test to ensure doneness. Alternatively, you can do this on the stove top.
In a large skillet, combine canola oil and potato. Cook over medium high heat until golden brown on all sides, stirring occasionally, about 15 minutes.
Remove potatoes from pan and add green beans. Pour in ¼ cup water and cover. Let the green beans steam until water is evaporated and the beans are crisp-tender.
Whisk together olive oil, white wine vinegar, and Dijon. Mix half of this dressing into the cooked rye berries with the cilantro, and 1 clove minced garlic.
Add the remaining minced garlic clove to the dressing.
Arrange 2 plates with a base of rye berries and top with green beans, capers, cooked trout, cherry tomatoes, and hard-boiled egg. Season to taste with salt and pepper. Drizzle with remaining dressing.
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