Spelt Salad with White Beans and Artichokes

• 1 1/4 cups uncooked spelt (farro), rinsed and drained
• 2 1/2 cups water
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh parsley
• 1/4 cup minced red onion
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (15-ounce) can navy beans, rinsed and drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
  

Combine spelt and 2 1/2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender and liquid is absorbed. Combine cooked spelt, mint, and the remaining ingredients in a large bowl, stirring well. Cover and store in the refrigerator.

VERDICT: I substituted wheat berries for spelt--Cooking Light also suggests that you could substitute bulgur. I love that this is largely made out of a can, but still feels healthy and fresh. Keeps well. Keep!