3/4 cup non-fat yogurt, soy yogurt, or other substitute
1/3 cup fresh squeezed lemon juice
2 large garlic cloves, minced
1 Tbsp. curry powder (I substituted paste)
1/2 tsp. salt
1 tsp. cumin
1 tsp. ginger
1/2 tsp. chili powder
1 TB. Dijon mustard (I left this out -- the mixture seemed like it would be sort of gross)
1 cup cooked wheatberries (directions follow)
1 cup cooked brown rice (I omitted and doubled the wheatberries)
1 cup garbanzo beans, rinsed and drained
1 cup fresh green beans, steamed until crisp-tender
1 cucumber, peeled, seeded and chopped
4-5 green onions, chopped (I omitted)
1 red pepper, seeded and sliced
1 Granny Smith apple, chopped
4 TB. cilantro or parsley, chopped (I omitted)
Mix yogurt, mustard, lemon juice, garlic, and spices together well; set aside.
Combine rice, wheatberries, garbanzo beans, onion, green beans, cucumber, pepper, apple and cilantro in another bowl. Mix with dressing.
The creator of this salad says that it's best to mix it together and let it
sit in the refrigerator at least overnight, to let the flavors mix and meld.
To cook wheatberries: They should be soaked for at least half an hour before
cooking them. To cook, cover them with water in a saucepan, bring to a boil,
lower the heat, and simmer gently for 30 minutes. If you don't care for
wheatberries, you can substitute fresh corn off the cob instead.